QUICK & EASY CHOCOLATE TRUFFLES

Steps:

• Bring the cream and sugar to a boil.
• Remove from heat and pour over the chocolate, which has been broken up into small chunks and placed in a clean bowl.
• Stir gently adding the room temperature butter.
• Continue to stir until all the chocolate has dissolved.
• As the mixture cools, it will begin to thicken.
• Next, add the cassis and continue to stir for another 2 to 3 minutes.
• Cover with a kitchen towel and place in a cool area but do not refrigerate.
• It is best to leave it overnight for it to cool thoroughly and start to firm up.
• Take your chocolate truffle mix, which should be firm, yet, soft to the touch.
• Place it into a piping bag that has a quarter inch nozzle attached.
• If you don't have a piping bag, just drop teaspoonsful of the mixture.
• On a clean tray with parchment paper, pipe out long sausage length strips of the chocolate truffle.
• When all has been piped out, take a small kitchen knife with the tip dipped in hot water then cut the chocolate truffles into 1 1/4 inch lengths.
• Using a clean pastry brush, brush 5 or 6 chocolate truffles at a time with a little of the melted chocolate.
• One by one, roll them gently in the palms of your hand and then drop them into either the cocoa powder or the powdered sugar.
• Roll them around and remove any excess sugar or cocoa.
• Place in a storage container or serving dish.
• It is best to store these truffles in a cool part of the house but do not refrigerate.