Ingredients:
6 ounces semi-sweet chocolate chips
3 tablespoons whole milk or 3 tablespoons half-and-half cream
6 tablespoons butter, softened
Directions:
Melt and stir together chocolate chips and milk in a double boiler over low heat (or use your microwave); add butter and stir briefly until it is melted; remove from heat; cover and refrigerate four hours or overnight.
Form chocolate mixture into small balls using a teaspoon and your fingers; the mixture will seem stiff at first but the heat from your fingers will soften it.
Roll truffles in your choice of cocoa powder, chopped nuts (hazelnuts would be a good choice as they are popular in Switzerland), powdered sugar, finely shredded coconut, chocolate sprinkles, or in melted and slightly cooled milk chocolate or white chocolate.
Store truffles in the refrigerator for up to one week.
Servings: 25-30
Time preparation: 12 min.
Time total: 15 min.