Chocolate meet butter. Butter meet chocolate. Can it get any better?
Are you sniffing right now trying to catch a whiff? This is a case when smell-o-blog would be handy!! You have to chill this for hours. Then you scoop it out and roll it into small balls. Next you roll those in cocoa powder. We didn't get any pictures of that...cuz our hands were busy....and chocolatey.
This is just a few of them. Yeah...our technique wasn't perfect and it shows in the various shapes and sizes, but the taste.... oh the TASTE!! Yes, we love France.
6 oz. unsweetened chocolate
1 cup butter
4 tsp. heavy cream
1 cup confectioners' sugar
4 tablespoons nuts, finely chopped
In a saucepan over low heat, melt the chocolate and butter. Stir in the cream and gradually add the sugar and nuts. Then, stir constantly until mixture is smooth. Transfer to a bowl then cover and refrigerate several hours. When chocolate mixture is firm, form into small balls with your hands. Roll balls in cocoa until covered. Store chocolate truffles in the refrigerator.