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In a small saucepan, bring the cream to a simmer. Remove from heat and stir in the chocolate and butter.
In a medium saucepan, bring an inch of water to a simmer. Set the small saucepan over the larger one over low heat. Stir mixture just until the chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours.
Line a plate with waxed paper. Dip a melon baller or small cookie scoop into a cup of warm water and quickly scrape across the surface of the truffle mixture to form a 1-inch ball. Repeat with the remaining truffle mixture. Sprinkle the truffles with salt. Separate layers of truffles with waxed paper. Cover and refrigerate.