Ghirardelli Dark Chocolate Truffles
(Yield: 30 Truffles)
- 6 Tbsp unsalted butter, cut into small pieces
- 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.