EASY DARK CHOCOLATE TRUFFLE BALLS
Source: The Kids' Holiday Baking Book: 150 Favorite Dessert Recipes from Around the World by Rosemary Black
Makes 2 dozen

Lush and rich, these are the essence of what good Chocolate candy should be. Rolling them into balls is fun for kids of all ages.

1/2 pound semisweet chocolate
1/2 cup heavy cream
1/2 cup confectioners’ sugar or chopped nuts (optional)
Cocoa powder for dusting your hands

Chop the chocolate into very tiny pieces. Place it in a large mixing howl.

In a small saucepan, heat the cream over medium heat.

Pour the hot cream over the chocolate all at once. Stir slowly with a dry metal Spoon until the mixture is smooth. Cover tightly. Cool to room temperature. Refrigerate for 3 to 4 hours, until thick.

Line a baking sheet with parchment paper. Use a melon bailer to shape the chocolate into 1/4-inch balls and place them on the sheet. Cover loosely with plastic wrap. Refrigerate until firm, 2 to 3 hours,

Dust your hands with a bit of cocoa powder and roll the truffles into perfect balls. if you like, roll them in confectioners' sugar or chopped nuts.

Store the truffles, covered, in the refrigerator and eat them within 3 weeks, or you may I freeze them for up to 2 months.