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Quick Rich Truffles

Note that if you like you can add 3 tablespoons of rum or another liqueur or flavoring to the truffle mixture after the chocolates, cream, and butter have melted. The truffles will keep up to 2 weeks in the refrigerator. Makes about 32 truffles. 

8 oz. bittersweet chocolate 
1 oz. unsweetened chocolate 
1/2 cup whipping cream 
1/4 cup unsalted butter 
Cocoa powder 

In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally. Pour into a small bowl; cool. Refrigerate 2 hours, until mixture hardens. 

Using a melon baller, quickly form chocolate mixture into 3/4-inch balls. Refrigerate until cold. Roll balls in cocoa powder. Store in an airtight container.

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