Categories: Chocolate, Candies, Christmas, Holiday 
      Yield: 1 servings 
  
      3 oz Chocolate 
  1 1/2 oz Butter 
      2 oz Powdered sugar 
      2 tb Fresh cream 
  
  Preparation: Put cream, butter and grated chocolate into a pan. The 
  chocolate need not be grated fine. The cream can be replaced by skimming 
  the top off raw milk poured into a wide basin and allowed to settle. Melt 
  butter, chocolate, and cream in a double boiler, stirring to mix well. When 
  melted, remove the double boiler from the fire, leaving the hot water in 
  the bottom pan to keep it warm. Sift the powdered sugar in slowly, so that 
  it will not form lumps, stirring constantly. Let stand 24 hr. in a cool 
  place. (In winter, 12 hr. in a cold room will do.) At the end of this time, 
  cut a piece of this chocolate about the size of a small nut, using a knife 
  or spoon. Roll it into a ball in the palm of the hand until the outside of 
  the bonbon begins to melt a little. Then roll it in grated or granulated 
  chocolate, which will stick to it perfectly. Let stand 2 hr. before 
  serving, but in a place that is not too cold, because these truffles are 
  better when they are a little soft. Instead of rolling them into balls, you 
  can also shape them to look more like truffles. 
   
  Source   : The Art of French Cooking Posted by: Rina de Jong