1 kg Semi-Sweet or Bittersweet Bernard Callebaut Chocolate (2.2 lbs)
0.5 Litre of whipping cream (2 cups)
0.2 kg of unsalted butter (6 oz)cocoa powder, icing sugar, or anything light
Melt the Semi-Sweet or Bittersweet Bernard Callebaut Chocolate over a double boiler.
Warm the whipping cream and melt the unsalted butter in the cream.
Add the melted Chocolate, to the cream while you stir. Add flavoring if you wish.
Pour mixture in baking trays (1 inch thick). Let cool in fridge till the mixture is hard.
Scoop small pieces with a melon-baller or a coffee spoon. Roll pieces by hand into round or oval shapes.
Roll the Truffles in cocoa powder, icing sugar, or anything light.