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Place cocoa in a medium size heavy bottom pan and dilute in ½ cup hot water. Add both milks and bring to a boil, stirring constantly, until mixture thickens and the bottom of the pan can be seen. Remove from heat and add butter. Cool completely.
To form truffles:
Use the rest of butter to grease palm of hands and take small portions of the chocolate mixture. With palms of hands form small balls approximately ¾ in. (1 ½ cm). Roll truffles on grated chocolate so it completely covers the ball. Place truffle in paper cups.
Yields: 100 truffles
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