A holiday favorite from the chef-owner of Traverse City’s Patisserie Amie.
1 pound plus 8 ounces dark chocolate
1 cup cream
Cocoa powder for dusting
In a double boiler melt 1 pound of dark chocolate with cream, stirring to combine. Pour the mixture into a glass baking dish and chill. Using a melon baller, scoop chilled chocolate into balls and place on parchment paper or cooling racks. Place the cocoa powder in a shallow bowl and set aside. Melt 8 ounces chocolate. Dip balls into melted chocolate and roll in cocoa powder. Repeat until all truffles are coated. Let truffles set in a cool dry place for 1 hour.