If you love chocolate (and if you don't, what are you doing looking at this blog anyways?), you probably love chocolate truffles too. They are actually much yummier than chocolate, I think, with their soft texture and rich chocolate flavor. When you make them, the reason becomes obvious, of course: It's all the fat content! But they are really delicious, and making them is really fun, as you can get creative and make many varieties (and lick off the chocolate from your hands in the end!).

Chocolate Truffles

230g semisweet or bittersweet chocolate
3/4 c. whipping cream
2 tsp unsalted butter

Chop the chocolate into small pieces. Heat butter and cream at medium heat, bring to a boil. Pour the hot mixture over the chocolate pieces, stir and whisk until smooth. Put the mixture in a container and refrigerate until firm. You can also add some sort of liqueur (about 2 tsp) while whisking the other ingredients. I usually like to put the mixture in 3 separate containers, add two different liqueurs to two of them, and leave one alcohol-free. I have tried rum, cointreau and Irish cream so far, my favorite was cointreau.

Once the mixture is firm, comes the fun part. You need to roll them into little balls, and cover them with something like toasted nuts, icing sugar (I prefer this for rum and cointreau, as it balances the bitter taste from the liqueur), processed cocoa, ground coffee (I find it much better to cover the plain ones with coffee than the Irish cream mixture) or sprinkles, if you're in a colorful mood. I sometimes also take whole nuts and make the rolls around them, but covering is a must regardless, in order to keep the round shape.

Enjoy!