12 oz. semi-sweet or bitter chocolate 2 c. cocoa- sifted
Melt the chocolate and cool to 90º. Coat truffles with chocolate and roll in a pan of sifted cocoa. Then shake excess cocoa off. Place truffles in a tin or plastic container with tight lid. Keeps at room temperature for up to a week. To reuse cocoa - sift it through a strainer to remove any bits of chocolate.
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