Yield: Makes 12


8 ounces bittersweet chocolate
1 cup 35% whipping cream
8 ounces bittersweet chocolate
2 cups rice krispies


For the Filling:

Chop chocolate into small, even pieces.

Heat cream in a small saucepan to just below a simmer. Pour over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy. Set in a refrigerator, overnight.

For the Chocolate Coating:

Roll truffle filling into balls, using a melon baller or teaspoon.

Pour rice krispies into a shallow pan.

Melt chocolate in a double boiler. Dip truffles into the chocolate using a fork and drain some of the excess chocolate, letting it drip through the tines of the fork, and then roll in rice krispies. Set on a rack or baking sheet and put into the refrigerator to set.