Halloween Truffles
Ingredients:
12 oz bittersweet chocolate, chopped
¼ cup butter, softened
1 cup heavy whipping cream
Powdered Sugar
Halloween sprinkles or sugars
Directions:
Place chocolate and butter in a bowl and set aside.
Heat whipping cream in a saucepan over medium-high heat until it comes to a boil. Pour hot whipping cream over chocolate mixture in bowl; let stand 2 minutes. Stir mixture with whisk until smooth. Pour into an 8 or 9 inch baking pan. Refrigerate at least one hour, until firm enough to shape.
Line baking sheet with parchment paper. Sprinkle powdered sugar over clean hands; shape level tablespoons of chocolate mixture into balls. Place onto prepared baking sheet.
Place sprinkles or sugars into bowls; set aside. Roll each truffle in desired coating. Place truffles in container with tight-fitting lid; refrigerate about 1 hour until firm. Store refrigerated.
Substitute 10- to 12-ounce bag of bittersweet or semi-sweet chocolate chips for the chopped chocolate.