Combine chocolate, cream,
and preserves in a small saucepan over very low heat, stirring constantly
until melted and smooth. Chill about 3 hours or until firm enough to handle.
Alternatively, chill overnight and let stand at room temperature until
soft enough to scoop. Form into one-inch balls using a scoop or two teaspoons.
Roll between palms of hands to smooth out balls. Roll truffles in cocoa
powder. Refrigerate in airtight container until ready to serve.
Serve at room temperature.
Reprinted with permission
from ©2005 Beth Kimmerle Chocolate: The Sweet History, published
by Collector's Press
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