Dark Chocolate Filling (25-30 truffles) – Julie Wessman
16 oz semisweet chocolate chips
1 cup heavy whipping cream
1/4 – 1/2 cup cocoa powder, for dusting
Place the chocolate chips in a medium bowl. Heat the heavy whipping cream in a small saucepan on medium-high heat, just until it begins boiling. Immediately transfer the heavy whipping cream to the chocolate chips and stir until smooth. Chill in refrigerator for several hours or preferably overnight.
This would be a good candidate for flavoring with orange extract, mint, etc.