TRUFFLES:
1 CUP HEAVY cream
10 ounces bittersweet chocolate chips
3 tablespoons UNSALTED butter (cut into
small pieces)
1. Pour cream into a saucepan. Bring to boil over medium
heat. WATCH CAREFULLY!
2. Remove from heat and stir in chips until melted. Stir in
butter until melted.
3. Cover the mixture with plastic wrap and chill overnight.
4. Using a melon baller or tablespoon scape mixture into balls and set on parchment paper. Dip melon baller into COLD water so the balls won't stick.
5. Chill again until firm.
6. Take out of refrigerator about 15 minutes before serving.
7. Put a few balls into a martini glass.