Ingredients

　　4 ounces semisweet chocolate, finely chopped

　　3/4 cup heavy cream

　　Place the chocolate in a medium heatproof bowl. Bring the heavy cream to a boil in a small saucepan, and pour it over the chocolate. Let sit for 5 minutes, and stir until thoroughly combined. Place the mixture in the freezer until set, about 45 minutes, stirring every 15 minutes. Divide the mixture into 6 equal parts, and roll each into a ball. Cover the truffles with plastic wrap; freeze until ready to use.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.