Chop chocolate into small pieces. Place9 ounces of chocolate in a large bowl. Set remainder aside.
In a small saucepan, heat the cream, butterand Parmesan just until small bubbles start to form on rim. Pourover the 9 ounces of the chocolate. Stir until chocolate melts.Cover tightly and refrigerate until firm.
Working quickly, roll chilled chocolatemixture with your hands into 1-inch balls and place on parchmentor waxed paper.
Bring 1 to 2-inches of water to a simmerin a saucepan. Place remaining chocolate in a heat-proof bowl(metal) over water. Stir, until chocolate melts. Remove bowlfrom pan.
Roll truffles in melted chocolate, smoothlycovering surface and place on parchment or waxed paper.
Chill at least one houror up toa week. Bring to room temperature just before serving. Refrigerateany remaining truffles.
Makes 24 truffles.
Option: Roll the truffle balls in 1 cupunsweetened cocoa powder or finely ground pecans in place ofor in additional to the chocolate coating.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
Truffle Shuffle RecipeIf the Bittersweet ChocolateTruffles with Parmesan recipe was useful and interesting, you can share it with your friends or leave a comment.