2 TBS whipping cream
2 TBS unsalted butter
1 cup milk chocolate chips
4 ounces chocolate (dark, milk, mint, white any)
1. Place cream and butter in microwave safe bowl and cook on high 30-40 secs until butter is melted. Place chocolate chips in cream mixture and stir until chocolate is melted. Cover and refrigerate 1-1.5 hours until mixture becomes firm yet pliable.
2. Line rimmed cookie pan with parchment paper, set aside. Working QUICKLY scoop, shape and roll 1/2teaspoon pf chocolate mixture in hands to form balls, then place on pan. When all have been molded place in freezer 35-40 min OR until ready to dip.
3. For the coating, place chocolate in 1-cup microwave-safe bowl. Microwave on 50% power 1-2 mins, stirring every 30 seconds until chocolate is melted. If you have a fondue pot or melting pot just ignore this and use your pot, it is a lot easier and you can't really mess it up. When chocolate is melting take a dipping fork (if you have one, if not I used a good toothpick and small ladle to pour over) and did into melted chocolate, let excess chocolate to drip back into bowl. Let truffles refrigerate for at least 15 mins.
4. To store, seal air tight Tupperware or baggies and they can be stored in the frig up to 2 weeks!
P.S. If you are wanting bigger truffles, just simple double the recipe or so and make bigger ones. I personally like the smaller ones cause they are rich and you can eat more. Also I used white chocolate when I made mine and they were great. Don't forget that you can also drizzle chocolate on them, roll them in powder, or add sprinkles or nuts.