With only four ingredients, these no-fuss truffles come together quickly. Eric Pearson shares the recipe, which he found years ago in the food section of the Lexington Herald Leader. The original author called them "Daily Dose Extra-Strength Truffles" and recommended them "During moments of stress..."
We like them as a simple recipe for the winter holidays. They are rich and creamy, but not-too-sweet.
You can use any dark chocolate you like--the higher the quality, the better the truffles.
8 oz. high-quality dark chocolate (70% cocoa)
2 tablespoons cold, unsalted butter
1 cup heavy cream
2 tablespoons unsweetened cocoa powder (for dusting the outside)
Line a loaf pan with one long stretch of plastic wrap.
Chop the chocolate (unless it is already in mini chips), and cut the butter into small chunks. Combine in a medium, heat-proof bowl.
Heat the cream in a small heavy-bottomed pan, stirring constantly, until it starts to steam (do not bring to a boil).
Pour the hot cream over the chocolate, and whisk until shiny and smooth (the hot cream will melt the chocolate and butter).
Pour the mixture into your prepared loaf pan. Refrigerate until firm, at least 3 hours, or overnight.
Spread half of the cocoa powder over a large cutting board.
Unwrap the truffle block onto the cocoa.
Spread the remaining cocoa over the top of the slab.
Using a large heavy knife, cut the slab into 36, 1-inch cubes.
Dust the cut sides of the cubes so they are fully coated.
Store the truffles in an air-tight container (with wax paper separating layers) and keep refrigerated or frozen until ready to serve (they will get too soft at room temperature).