Sinus Infectionanemia

16 oz black chocolate
sugar 1 / 2 cup cream heavy cream (chilled)
1 / 2 cup unsweetened cocoa powder Preparation


Melt chocolate in double boiler. (To get the silky texture of chocolate is important that the chocolate will melt quickly and evenly, plus the choclate pot is dry, not a single drop of water. You can paint the pot with butter or oil to be easier then rinse the pot.)

Once melted add the cream sweet chocolate, stirring with wooden spoon. Remove from heat let stand 15 minutes.

Pour the mixture in a flat container and cover with plastic wrap. Refrigerate until cold and firm (about 45 minutes).

Cover a tray with wax paper, place the cocoa powder in a bowl. With a melon fuck take a portion of the chocolate mixture, put the cocoa powder and round with your fingers. ; It is important to work quickly to prevent the mixture is melted by the heat of your hands. Place truffles on wax paper. Meter

tray in the freezer for about 10 minutes to give them more securely, transfer container truffles with cocoa powder, seal and store in the refrigerator. Variations

cucacharadita
• add a powdered instant coffee with fresh cream.
• replace the cocoa powder and nuts, almonds or hazelnuts, chopped (a truffle is more colorful)
• during the double boiler add cognac or brandy or sherry.

enjoy!, I'm sucking his fingers as I write.

Do not forget to send me your recipe variations