Chocolate Truffles

I made chocolate truffles for my communication class on the last day of class, and the truffles were a hit! I had extra and gave one to Chef Keith (director of culinary) and he loved them. It took me a while to make them because there were some difficulties when trying to make them into little balls. You need to have patience when making them because the chocolate melts in your hands quickly, so I have tweaked the recipes just by how long you keep them in the fridge. No big deal right? Haha! 

Ingredients:

1 package (10 oz) chocolate chips

1/3 cup whipping cream

1/4 cup butter

1 to 2 containers (3 1/2 oz each) chocolate sprinkles

Directions: 

Melt chips with whipping cream and butter in medium saucepan over low heat, stirring occasionally. Pour into a glass pie pan. Refrigerate until mixture is fudgy, but soft, about 4 hours to half a day. 

Shape tablespoonfuls of the chocolate mixture into 1 1/4 inch balls. Place sprinkles into a shallow bowl and roll the balls in the sprinkles. Place truffles into foil cups and keep refrigerated. Truffles must be refrigerated up until before serving. Truffles and be refrigerated up to 4 days, or frozen for a few weeks. 

When I refrigerated the first time, I only had them in the fridge for 2 hours then started rolling into balls, but they started melting instantly. That is why I changed the time. Keep truffles in the fridge until right before serving because sitting in room temperature for a while softens the truffles too much and it may become messy.