QUICK, RICH TRUFFLES

Surely you've done something wonderful lately, something that deserves
an extra-special reward. Then mix up a quick batch of these chocolate
confections, sit back, and congratulate yourself. Note that if you
like you can add 3 tablespoons of rum or another liqueur or flavoring
to the truffle mixture after the chocolates, cream, and butter have
melted. The truffles will keep up to 2 weeks in the refrigerator.
Makes about 32 truffles. Per truffle: 68 cal, 7 g fat, 9 mg
cholesterol, 2 g carbohydrates, 1 g fiber, 1 g protein, 3 mg sodium.

8 oz. bittersweet chocolate
1 oz. unsweetened chocolate
1/2 cup whipping cream
1/4 cup unsalted butter
Cocoa powder

In a heavy saucepan on low heat, melt chocolates, cream, and butter,
stirring occasionally. Pour into a small bowl; cool. Refrigerate 2
hours, until mixture hardens.

Using a melon baller, quickly form chocolate mixture into 3/4-inch
balls. Refrigerate until cold. Roll balls in cocoa powder. Store in an
airtight container.
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