- 2/3 cup heavy whipping cream
- 1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels
- Finely chopped toasted nuts, toasted flaked coconut and/or NESTLE® TOLL HOUSE® Baking Cocoa for coating truffles
- Line baking sheet with parchment or wax paper.
- Heat cream to a gentle boil in medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.
- Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls; coat with nuts, coconut or cocoa. Store in airtight container in refrigerator.