Chocolate Mania

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Chocolate Truffles Recipe

12 oz bittersweet chocolate, cut into 1 inch pieces
1/2 cup heavy cream
2 tb sugar
2 tb butter
8 oz coarsely chopped toasted pecans
1/2 cup unsweetened dark cocoa powder

Lightly butter an 9 x 13 inch baking pan. Combine chocolate, cream and sugar in a heavy medium saucepan. Melt together, over low heat, stirring constantly with a wooden spoon. When chocolate has melted, add butter and continue to stir over low heat until mixture has thickened lightly. This should take about five minutes.

Add nuts and cook for two minutes longer. Spread hot mixture onto prepared baking pan and set in fridge for 15 minutes or until cool but still pliable. When cool, break off pieces of chocolate and roll them in your hands forming rough 3/4-inch rounds (they should look rough and uneven to simulate real truffles).

Roll them in cocoa powder and refrigerate until serving time.