|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
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.