- ¼ c. whipping cream
- 4 oz. bittersweet baking chocolate
- 6 tbsp. unsalted butter
- 1/3 c. unsweetened cocoa powder (or icing sugar)
Cut chocolate squares into quarters, and slice butter into pieces no more than 1/3 of an inch think. Place both with cream in a pyrex jug, and put into the microwave at medium heat for 2. If possible, stir. Return to the microwave for 1 minute, and stir. Repeat until chocolate has just barely melted. The key is for the mixture to be as cool as possible.
Cover the base of a flat bottomed pan with wax paper, and pour the mixture into the pan. The pan should be large enough so that the mixture covers the bottom to a thickness of about 1/3 of an inch. Put it into the freezer for an hour. When the mixture has cooled, the wax paper can be easily removed and the truffles cut into squares.
Roll the truffles in cocoa powder and box.