Chocolate Truffles

These truffles are easy, but super messy. There is no clean way to make a truffle, unless you want to wear latex gloves, I guess. But who wants to eat glove-flavored truffles?

What You'll Need:

12 oz semisweet chocolate, coarsely chopped

1/4 cup heavy cream

2 tbsp butter

1 tbsp shortening

How To Make It:

Melt 6 oz of the chocolate over low heat in a double boiler, stirring occasionally. Remove from the heat. Stir in the butter and cream until smooth. Refrigerate this mixture 10-15 minutes, or until you can handle it. Shape the mixture into balls* and place on a cookie sheet. Freeze about thirty minutes. Melt the shortening and the remaining chocolate in the double boiler and stir to combine completely. Dip the cold truffles in the melted chocolate and return to the cookie sheet. Refrigerate until the candies are set.

*There is no dainty way to do this. I tried a melon baller for a while, which gives you a good sized hunk of ganache, but then you have to scoop the ganache out of the melon baller somehow. You can try scooping some up with a spoon and rolling it between your palms, but I hate that- I have to wash my hands between each truffle. No matter now messy they are to make, the point is, they're delicious. Make some, put them in a little candy box from your local craft store (filled with super cute mini-muffin liners) and give them to a friend. Or eat them all yourself, I don't care. :)