Preparation:
In small heavy saucepan over low heat, melt 8 ounces semisweet chocolate chips and 2/3 cup heavy cream. Off heat, beat in 2 tablespoons butter. Freeze until firm. Roll 2 tablespoons mixture around a chocolate kiss; toss in unsweetened cocoa powder to coat. Chill before indulging.
Makes about 12 to 14 truffles. |
