Yield
Makes 32 pieces

Notes: If making ahead, store airtight up to 1 week in the refrigerator or 1 month in the freezer.

How to Make It

Step 1

Combine chocolate and cream in a microwave-safe container. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 1 1/2 to 2 minutes total. Remove from oven and stir until mixture is smooth.

Step 2

Using plastic wrap, smoothly line the bottom and at least 1 inch up the sides of a 4- by 8-inch loaf pan.

Step 3

Pour chocolate mixture into pan. Chill up to 1 hour or freeze up to 30 minutes until firm when pressed.

Step 4

Sprinkle cocoa over a sheet of waxed paper on a cutting board. Lift chocolate slab out of pan and turn over onto cocoa; peel off plastic wrap.

Step 5

With a knife, immediately cut slab into 3/4-inch squares (some chocolates are too brittle to cut neatly; irregular pieces are fine).

Step 6

Lift edges of waxed paper and tilt back and forth to completely coat chocolate pieces with cocoa. Lift truffles, shake off excess cocoa, and put truffles on a serving dish.

Step 7

Serve cold or at room temperature.

Step 8

Nutritional analysis per piece.

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