Ingredients:
1/2 cup whipping cream
1/2 cup unsalted butter
16 ounces semisweet or bittersweet chocolate, finely chopped
1 cup toasted chopped pecans or 1-cup unsweeetened cocoa powder

Directions:
In heavy saucepan, combine cream, butter and chopped chocolate. Cook, stirring over very low heat until chocolate just melts.

Place chocolate mixture in refrigerator to cool until firm.

When firm, scoop into small balls, about 3/4-inch in diameter. Roll balls in chopped pecans or cocoa powder to coat.

Refrigerate in airtight container until ready to serve.

Bring to room temperature before eating for creamiest truffles.

Refrigerated truffles will keep two weeks.

Recipe makes about 50 truffles.