Tuffles

Milk Chocolate Truffle Hearts

Makes about 35

You will need a small heart-shaped cookie cutter (measuring 1 to 1 1/2 inches across) for this recipe. Look for one in cookware shops or order it by mail. Roll leftover teaspoonfuls of firm chocolate mixture into balls and coat in extra cocoa powder or chopped nuts for quick truffles.

8	ounces  milk chocolate , chopped fine
4	ounces  bittersweet chocolate , chopped fine
2	tablespoons  unsalted butter
3/4	cup  heavy cream
2	tablespoons  cocoa powder

1. Line 9-inch-square baking pan with aluminum foil so that foil covers bottom and sides of pan and overhangs edges by at least 1 inch.
2. Place chocolates and butter in large heatproof bowl. Bring cream just to boil in small saucepan. Whisk hot cream into chocolate and butter until smooth. Scrape mixture into prepared pan, smooth into even layer, and refrigerate until set, about 1 hour.
3. Cover plate with foil or parchment paper. Using foil overhang as handles, lift chocolate mixture out of pan and transfer to cutting board. Using 1- to 1 1/2-inch heart-shaped cookie cutter, cut and lift out 30 to 35 hearts and place on prepared plate. Sift cocoa powder over hearts. Transfer to airtight container, placing candies between sheets of parchment paper, and refrigerate for up to 1 week.