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Dark Chocolate Truffles

7 ounces heavy cream
16 ounces dark chocolate
2 ounces unsalted butter
Flavorings and rolling material

Chop the chocolate into very small pieces, the smaller the pieces the faster it melts. Place the chocolate and the butter in glass bowl. Heat the cream on the stove or in the microwave until it almost boils, then pour it over the chocolate and allow it to sit for a minute. Stir the chocolate and cream until it becomes smooth and shiny and all the butter and chocolate has melted. This step can take a little while depending on how fine you chopped your chocolate. If the mixture cools before all the chocolate melts you can microwave it for a few seconds.
 At this point you can add flavoring, alcohol of any type works well, start with just a little bit and add more until you get the flavor you want, if you add too much the truffles will not set up. You can also use espresso powder or if you want flavoring extracts. Place the mixture in the fridge until it sets up. While its in the fridge get your rolling material ready. Traditionally truffles are rolled in cocoa powder or finely chopped nuts, those work well but you can also use crushed cookies, crushed candy cane or you can mix sprinkles or a little sea salt in with the cocoa powder. You can do anything you want, some things will require you to eat your truffles immediately, but who minds that?
Once the chocolate has set up, scoop small balls and roll in it whatever you have prepared.

This recipe makes a lot of truffles so have fun and experiment.