1. Combine cream, sugar and salt in a saucepan over low heat. When bubbles form around the edges of pan, turn off the heat. Don't boil. Let steep for 5 min.
2. Stir in chocolate chips until melted and smooth. Transfer chocolate mixture to a clean container, cover and refrigerate until firm (approx. 2 hours).
3. Sift cocoa onto a plate. Shape chocolate mixture into small balls with your hands (wearing gloves is preferable), or a melon baller.Roll in cocoa to coat. Transfer to a parchment paper-lined baking tray and refrigerate until firm. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.

Chef's secret
Have fun rolling truffles in a few different toppings: try espresso powder, shredded coconut, chopped nuts or icing sugar.


Variations:

Honey-Thyme Truffles: Replace sugar with 1 tbsp (15 mL) Compliments Liquid Honey and add 3 to 5 stems of fresh thyme to the cream. Heat and steep 5 minutes. Remove stems and stir in the chocolate chips. Chill, form, and roll as with chocolate truffles.


Red Hot Truffles: Mix ¾ tsp. (4 mL) cayenne pepper into cream. Heat, steep, chill, form, and roll as with chocolate truffles.


Chai Tea Truffles: Add 2 chai tea bags and ½ tsp. (2 mL) ginger powder to cream. Heat and steep as with chocolate truffles. Remove tea bags, stir in chocolate chips; chill, and form as with base recipe. Roll in Compliments Shredded Sweetened Coconut.