This recipe, created by chocolatier Beth Tully, owner of Cocoa Dolce Artisan Chocolates, in Wichita, KS, makes 30 luscious truffles. Warning: You may get chocolate under your fingernails. “Sometimes I get a little tired of having chocolate under my fingernails,” she says. “But most of the time, I feel blessed to be doing something I love. Besides, it tastes sooooo good.” (Read article.)

Classic Bittersweet Truffle

1 ¼ cups heavy whipping cream
9 ounces high quality chocolate (70% cocoa solids), chopped
3 tablespoons premium butter (e.g. Plugra), room temperature
8 oz. high-quality bittersweet chocolate (70% cocoa solids), chopped
Unsweetened cocoa powder for rolling

For truffle base: Bring cream to simmer in a heavy small saucepan. Remove from heat and let cool to lukewarm, about 10 minutes. 

Meanwhile, microwave 9 ounces of chocolate for 45 seconds on high in a microwave safe bowl. Stir and return to microwave for an additional 45 seconds. Stir in butter. Add cream and stir until smooth. Chill truffle base until firm enough to roll, about 3 hours.

Line a baking sheet with waxed paper. Roll two teaspoons truffle base into ball. Place on prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.

For chocolate coating: Line another baking sheet with waxed paper. Microwave additional 8 ounces of chocolate for 45 seconds on high in a microwave safe bowl. Stir and return to microwave for an additional 45 seconds. Stir until smooth. Cool slightly.

Scoop some of the warm (not hot) melted chocolate into the palm of hand.  Place 1 chilled truffle in hand and roll in palm to coat. Place in bowl of cocoa powder and roll to coat. Repeat with remaining truffles. Chill until firm, about 1 hour.

Can be made 1 week ahead. Store in airtight container and keep chilled.