Cocoa Truffles

For Filling:

1/2    cup   Cocoa (preferably high quality Dutch process Cocoa)

1 1/4 cups  Icing Sugar, sifted (Confectioners Sugar)

1/2    cup   unsalted butter at room temperature

1)    Place all ingredients in an electric mixer.

2)    Beat at low speed to blend.

3)    Beat at high speed 3-5 minutes until light and fluffy.

4)    Chill mixture in refrigerator for 1 hour or until firm enough to roll.

5)    Scrape spoon or melon-ball cutter across surface of mixture.   Quickly press with fingertips into 1-inch (2.5 cm) balls.   Freeze well wrapped in plastic.

Suggested Decoration:

1 cup Cocoa Powder

1)    Roll balls in powder.  Place in cups. 

2)    Serve at room temperature. 

Storage:

Store in refrigerator well wrapped in plastic for up to one month.  Store in freezer well wrapped in plastic for several months.  

Notes:

This is a quick and easy truffle mixture but it will not have the rich taste and texture of chocolate based recipes.