1/3 cup heavy cream (or use half and half)
1/4 cup butter
8 oz chocolate chips OR chocolate kisses(50) OR chocolate bars OR combo
For rolling truffles use - Cocoa powder OR confectioners sugar OR chopped nuts OR sprinkles OR coconut OR your favorite. My favorite is a combo of 1/2 confectioners sugar and 1/2 cocoa.
1. Combine the cream, the butter, and the chocolate in a small sauce pan until melted, but DO NOT allow to boil. Stir frequently until it is smooth. (This can be done in the microwave – but stir every 30 seconds so the chocolate does not burn.
2. Remove from heat. Pour into a small baking pan and chill for at least an hour, but overnight is better. The colder the mixture is, the easier it will be to roll into balls.
3. Remove from refrigerator and, using a small spoon (a melon baller works well), roll the chocolate into balls. Dust with or roll in the cocoa, confectioners, nuts, coconut, sprinkles, etc..
Can be stored in the refrigerator for up to two weeks or in the freezer for 2 months