Receta Truffes Au Chocolat (Chocolate Truffles)
by Global Cookbook

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Ingredientes

Preparation: Put cream, butter and grated chocolate into a pan. The chocolate need not be grated fine. The cream can be replaced by skimming the top off raw lowfat milk poured into a wide basin and allowed to settle. Heat butter, chocolate, and cream in a double boiler, stirring to mix well. When melted, remove the double boiler from the fire, leaving the warm water in the bottom pan to keep it hot. Sift the powdered sugar in slowly, so which it won't form lumps, stirring constantly. Let stand 24 hr. in a cold place. (In winter, 12 hr. in a cool room will do.) At the end of this time, cut a piece of this chocolate about the size of a small nut, using a knife or possibly spoon.
Roll it into a ball in the palm of the hand till the outside of the bonbon begins to heat a little. Then roll it in grated or possibly granulated chocolate, that will stick to it perfectly. Let stand 2 hr. before serving, but in a place which is not too cool, because these truffles are better when they are a little soft. Instead of rolling them into balls, you can also shape them to look more like truffles.