Bittersweet Chocolate Truffles Royale - K

• 2 (6 ounce) packages bittersweet baking chocolate, divided
• 14 cup whipping cream
• 1 tablespoon butter, softened

1. CHOP 1 pkg.
2. (6 squares) of the chocolate; set aside.
3. Bring cream to boil in medium saucepan on medium heat; remove from heat.
4. Add chopped chocolate and butter; stir until chocolate is completely melted.
5. Cover and freeze 1 to 2 hours or until firm enough to handle.
6. USE teaspoon or melon scoop to form chocolate mixture into 24 balls, each about 1 inch in diameter; place on wax paper-covered baking sheet.
7. Freeze 20 minute
8. CHOP remaining pkg.
9. (6 squares) of chocolate; place in microwaveable bowl.
10. Microwave on HIGH 1-1/2 minute or until chocolate is partially melted; stir until chocolate is completely melted.
11. Carefully dip each ball in chocolate, then return to baking sheet.
12. Drizzle with any remaining chocolate.
13. Refrigerate 30 minute or until firm.

bittersweet baking chocolate, whipping cream, butter

Taken from www.food.com/recipe/bittersweet-chocolate-truffles-royale-k-161077 (may not work)