Ghirardelli Dark Chocolate Truffles

(Yield: 30 Truffles)


Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth. Remove from heat and pour the chocolate mixture into a shallow bowl. Cool, cover and refridgerate until firm, at least two hours. Roll mixture into 1" balls. Roll each ball in coating.

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