If you want to give your friends a bunch of homemade dark chocolate truffles for Christmas, I suggest you use colorful paper cups. Arrange the truffles in a single layer in shallow containers. Keep them chilled (an ice chest is advisable) during transport.
½cupfinely chopped walnuts(or whatever nuts you prefer)
¼cupcocoa powdersifted
¼cuppowdered sugarsifted
Instructions
Heat the cream in a sauce pan until simmering (do not boil because the cream may curdle). Turn off the heat. Add the chocolate, salt and butter. Stir until smooth.
Pour the mixture into a shallow bowl and chill until firm — four hours, in my case. “Firm” means the mixture can be shaped.
When the chocolate mixture is firm enough, start preparing whatever you want to coat your truffles with.
Using a teaspoon, scrape the chilled chocolate mixture to form one-inch balls.
Coat some of the chocolate balls with the chopped nuts, some in powdered sugar and the others in cocoa powder.
Keep the truffles in the fridge in a covered container.