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Award-Winning Truffles

Someone once complimented me that these were better than Godiva truffles. All I know is, they're a lot cheaper, and they're easy to make. Licking your fingers when you're done is as close to heaven as you'll get on this earth.

2/3 cup heavy cream
8 ounces melted semisweet chocolate (the best you can afford)
3 tablespoons unsalted butter, cut into chunks
1/2 teaspoon vanilla

Pour the heavy cream into a food processor and begin processing. While the machine is running, slowly pour the melted chocolate through the feed tube. When the chocolate and cream are thoroughly combined, add the butter and the vanilla. Process the mixture 1 minute to blend in the butter.

Stop the machine, and scrape down the sides. Process 1 additional minute.

Pour the chocolate mixture into a bowl, and refrigerate at least 12 hours until very firm. Working quickly to minimize melting, roll the mixture into 1-inch balls. Place the balls in a container covered with wax paper and chill for at least 30 minutes. Roll in chopped nuts or tempered chocolate if you want. (I never have done this. They are delicious as is.) Store in a covered container in the refrigerator.

-- Jim Heinrich, Sunday Magazine copy editor

Originally published on Sunday, December 13, 1998

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