Truffles

Ingredients and Materials: (makes 30-40 pieces)
24oz (2 bags) Chocolate Chips
1/4c Heavy Whipping Cream
6T Butter
Double Boiler (easily made with a larger pot acting as the bath for a smaller pot)
Wax Paper
Tray/Cutting Board/Plate
Small pot
Space in a Freezer

Instructions:
Gently heat the cream until about to simmer in a small pot. Transfer cream into your double boiler (or stick the pot in a bath). Add the butter and 8oz chocolate chips (2/3 bag) to the cream. Stir over low heat until completely melted. Pour the mixture into a pie tin and chill for 2 to 4 hours.
Take a pair of spoons. Scoop up a bit of the chocolate mixture and transfer from spoon to spoon until approximately round. Don't handle the truffle centers; they'll melt from the heat of your hands. Place the centers on a piece of wax paper on a tray and place in freezer.
Melt remaining chocolate in a double boiler over minimal heat. Keep it only warm enough to stay liquid. Keep the heat off as much as possible.
Use a ladle to scoop up melted chocolate and dip a truffle center. Roll the center in the ladle with a spoon until coated. Scoop out the truffle and place on wax paper. As the centers begin to warm and melt in the coating, replace in the freezer.
Cool and Enjoy!