Chocolate Truffle

Ingredients:
8 oz     250g     Dark Chocolate (chopped fine)
1/3 cup 75mL    Whipping cream

Recipe:
1. Bring cream just to a boil in a heavy saucepan. Remove from heat.

2. Beat cream into the chocolate by hand or using a hand-held emulsion blender. Beat until smooth and all chocolate is melted.

3. Chill in refrigerator until firm (approximately 1-3 hours).

4. Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Freeze well wrapped in plastic.

5. Store your handmade chocolates on refrigerator well wrapped in plastic for 1 week or freeze in plastic wrap for 1-2 months.