Ghirardelli Dark Chocolate Truffles
(Yield: 30 Truffles)
- 2 cups Ghirardelli 60% Cacao Bittersweet Baking Chips
- 1/3 cup heavy whipping cream
- 6 Tbsp unsalted butter, cut into small pieces
Coating:
- 1/3 cup Ghirardelli Unsweetened Cocoa
- 3/4 cup finely chopped almonds or pecans
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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