Chocolate Truffles

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Melt milk chocolate and butter over low heat.

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Whisk in heavy cream until well combined.

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Transfer to a medium bowl and refrigerate for 15 minutes, stirring halfway through.

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Scoop out heaping teaspoon size portions and drop them onto a prepared baking sheet. Freeze for 30 minutes.

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Roll the frozen ganache into balls.

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Dip the ganache balls into cocoa, shredded coconut, or melted chocolate.

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Add luster dust to the chocolate dipped ganache if desired.

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Serve chilled or at room temperature.

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For more recipes, check out More Than Meat and Potatoes!

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