1/2 cup half and half
1/4 cup heavy (whipping) cream
3/4 lb imported bittersweet chocolate,finely chopped
4 tablespoons ( 1 1/2 stick ) unsalted butter softened and cut into pieces
1/2 cup grated imported chocolate for coating
1/2 cup dutch chocolate for coating
1/2 cup finely chopped nuts for coating
In a 2- quart saucepan, combine the milk and heavy cream and heat until boiling. Remove the pan from the heat and immediately whisk in the chopped chocolate and butter until melted. Stir until completely smooth with a wooden spoon, but don't let the mixture form bubbles. Pour onto a baking sheet covered with parchment. refrigerate overnight or for 6 hours, until completely firm.
Making the Truffles: Take the chilled pan out of the frig and shape the the truffles with a melon baller into rough balls about 3/4 inch in diameter. Place balls on cookie sheet lined with wax paper, place in freezer for 30 mins, so that they are firm to handle without melting from the heat of your hands. Place the coatings on separate plates and roll balls in coating. Return to wax paper and refrigerate. They will keep up to two weeks. Enjoy!