Okay...this is out of the chef's in training professional cookbook. I cut the recipe in half and still had more than I could eat even with a lot of help...lol.
But really, can one have too much chocolate? I am thinking, NO! Enjoy

The filling is made of hard ganache: 4 lbs. dark chocolate, finely chopped. 32 oz. Heavy cream

Place the chocolate in a stainless steele bowl. Bring the cream just to a simmer...pour over chocolate and allow to stand until chocolate is thouroughly melted. It will be very runny at this point so I put it in to cool for awhile. It will harden and then you take it out by the spoonful and roll it into truffle sized balls.

Chocolate Sauce

10 oz. sugar 16 oz. water 4 1/2 oz. of light corn syrup 4 oz. cocoa powder, sifted 1 lb. of bittersweet chocolate, melted. ( I used milk chocolate instead of the bittersweet ) Combine the sugar, water and syrup in a med. saucepan and bring to a boil over med. heat.
Remove from heat.
Place the cocoa in a bowl and gradually add enough of the sugar/syrup mixture to make a paste....gradually add the rest of the mixture and blend well.
Add the chocolate and blend well. Strain the mixture through a fine mesh and dip cooled truffles into the mixture...refrigerate to set and serve at room temperature. You can also use powdered sugar as a coating if you prefer...I like the double chocolate variety though...lol.

I warn you...they are addicting

I used semi sweet for the hard ganache and found the filling was sweet enough for me. Mine was 70% cocoa and a couple of people thought it tasted too bitter. I loved it...lol. You can use a sweeter percentage of cocoa if you choose to.

Oh my! They do sound very good!
Thank you for the recipe.

Step 1) Take one wife.

Step 2) Place in kitchen.

Step 3) Wait 30-minutes.

Note: If nothing is on plate, call Domino's and repeat step 3.

The Universe

You must eat a lot of pizza!