Shelly's Recipe

BITTERSWEET CHOCOLATE TRUFFLES ROYALE

Category: Candy

2 (6 squares each) pkg bittersweet baking chocolate, divided
1/4 cup whipping cream
1 tbsp butter, softened

Chop 1 pkg. (6 squares) of the chocolate; set aside. Bring cream to boil in medium saucepan on medium heat; remove from heat. Add chopped chocolate and butter; stir until chocolate is completely melted. Cover and freeze 1 to 2 hours or until firm enough to handle.

Use tsp to scoop chocolate mixture into 24 balls, each about 1 inch in diameter; place on wax paper-covered baking sheet. Freeze 20 min. Chop remaining pkg. (6 squares) of chocolate; place in microwaveable bowl. Microwave on HIGH 11/2 min. or until chocolate is partially melted; stir until chocolate is completely melted.

Carefully dip each ball in chocolate, and then return to baking sheet. Drizzle with any remaining chocolate. Refrigerate 30 min. or until firm.

Variation: Omit 1 pkg. of the chocolate. Prepare and freeze truffles as directed, then roll in powdered sugar or cocoa powder instead of dipping in the melted chocolate.