1/3 cup heavy whipping cream
2 cups double chocolate chips
6 Tablespoons butter
In saucepan, bring cream to a simmer.
Remove from heat. Stir in chocolate and butter.
In skillet, bring 1/2” water to a slow simmer. Set saucepan in skillet and stir mixture until chocolate melts.
Remove from heat.
Pour mixture into shallow bowl to cool. Cover and refrigerate at least 2 hours.
Dip melon baler into warm water and scrape across top of chocolate to form a 1” ball.
Roll each truffle in the topping of your choice. I used cocoa powder, pecan pieces, crushed peppermint and I left some plain.
I don't buy truffles any more - they're easy to make and even better than store bought.