Chocolat de Nannette

Ingredients

• 1 cup heavy whipping cream
• 1 pound semi-sweet chocolate
• 2 Tbs. sugar

Instructions
Add sugar to cream and bring to a boil. Remove from heat and immediately whisk in chocolate, continue whisking until product is glossy (1 or 2 minutes). If you wish to add liqueurs or flavors, now is the time. Add two or three tablespoons or set your own flavor threshold. Pour mixture onto a large wax paper or parchment covered baking sheet or roasting pan. Place in the refrigerator for 15 minutes. Form into 1 to 1 1/2 inch balls.

Suggestions
Now the fun begins. You can roll the truffles in toppings of your choice. Some suggestions are coconut, any chopped nuts, cocoa powder, minced candied fruits, ground espresso and so on. Let your taste and imagination be the guide.

Tempering Directions
You may also wish to dip your truffles in chocolate. For this you will need a double boiler and a candy thermometer. Heat water in a double boiler and place 2 pounds of semi-sweet chocolate on top. Bring chocolate to 88 degrees, remove from heat and allow cooling to 85 degrees. Dip truffles using a fork to remove from chocolate. Place dipped truffles on waxed paper and let set. Using a pastry tube, decorate the truffles with melted white chocolate.