Milk Chocolate Truffle Hearts

Making creamy milk-chocolate truffles at home is easy, but it is important
to use exceptional chocolate. With so few ingredients, the quality of the
chocolate shines through clearly.

Makes about 35
You will need a small heart-shaped cookie cutter (measuring 1 to 1 1/2
inches across) for this recipe. Look for one in cookware shops or order it
by mail. Roll leftover teaspoonfuls of firm chocolate mixture into balls
and
coat in extra cocoa powder or chopped nuts for quick truffles.

8 ounces milk chocolate, chopped fine
4 ounces bittersweet chocolate, chopped fine
2 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons cocoa powder

Line 9-inch-square baking pan with aluminum foil so that foil covers
bottom and sides of pan and overhangs edges by at least 1 inch. Place
chocolates and butter in large heatproof bowl. Bring cream just to boil in
small saucepan. Whisk hot cream into chocolate and butter until smooth.
Scrape mixture into prepared pan, smooth into even layer, and refrigerate
until set, about 1 hour. Cover plate with foil or parchment paper. Using
foil overhang as handles, lift chocolate mixture out of pan and transfer
to cutting board. Using 1- to 1 1/2-inch heart-shaped cookie cutter, cut
and lift out 30 to 35 hearts and place on prepared plate. Sift cocoa
powder over hearts. Transfer to airtight container, placing candies
between sheets of parchment paper, and refrigerate for up to 1 week.

America's Test Kitchen

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