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Ingredients - 9 oz. chocolate chips 2 tbsp. unsalted butter 1/3 c. heavy cream 1 c. unsweetened cocoa Preparation: In a double boiler, melt chips and butter. Add cream and stir until smooth and satin like. Cover and refrigerate until set, about 6 hours. Place cocoa in a bowl and set aside. To make truffles, scoop a teaspoon of chocolate mixture. Form ball with your hands and then roll in cocoa. Store in airtight container and refrigerate until ready to serve.
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