Surmonté Chocolat Truffles
1. Using a melon size scoop with expeller, expel cold chocolate onto waxed paper with cocoa powder.
One 12-oz container of Surmonté Fresh Chocolat Sauce makes up to 24 truffles.
2. Gently roll ball around in cocoa powder for a light coating.
3. Carefully form into a ball with a flat bottom.
4. Put 1/4 cup of Surmonté Fresh Chocolat Sauce into a microwaveable bowl, deep enough for dipping and warm for 10 to 12 seconds, stir Chocolat Sauce to melt completely.
5. Using a tooth pick to hold the truffle, dip into the melted Chocolat Sauce. Carefully put dipped Truffles on a dish with waxed paper and chill overnight.
