Bittersweet Truffles December 2, 2014 by Jill Foucre Leave a Comment Bittersweet Truffles 2014-12-02 14:17:08 Yields 24 Print Ingredients 8 oz. best quality bittersweet chocolate, finely chopped ½ c. heavy cream coatings - crushed peppermint, cocoa, toasted coconut, finely chopped nuts… Instructions Place chocolate in a medium bowl. Bring cream to a boil; pour over chocolate and let set for 3-4 minutes. Whisk until smooth. Refrigerate, uncovered, until somewhat firm, about 1 hour. Spoon mounds (2 teaspoons) of chocolate onto a large baking sheet lined with parchment. Return to refrigerator for 15 minutes. With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet and chill until set, about 30 minutes. Notes To store: refrigerate in a single layer in an airtight container for up to 2 weeks. Bring to room temperature before serving. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/