Servings: 24 each
15 ounces bittersweet chocolate, divided
1 1/4 cup whipping cream
1 tablespoon unsalted butter
1/3 cup Wisconsin Parmesan, finely grated
Chop chocolate into small pieces. Place 9 ounces of chocolate in a large bowl. Set remainder aside.
In a small saucepan, heat the cream, butter and Parmesan just until small bubbles start to form on rim. Pour over 9 ounces of the chocolate. Stir until chocolate melts. Cover tightly and refrigerate until firm.
Working quickly, roll chilled chocolate mixture with your hands into 1-inch balls and place on parchment or waxed paper.
Bring 1-2 inches of water to a simmer in a saucepan. Place remaining chocolate in a heat-proof bowl (metal) over water. Stir, until chocolate melts. Remove bowl from pan. Roll truffles in melted chocolate, smoothly covering surface and place on parchment or waxed paper. Chill at least one hour—or up to a week. Bring to room temperature just before serving. Refrigerate any remaining truffles.
Option: Roll the truffle balls in 1 cup unsweetened cocoa powder or finely ground pecans in place of or in additional to the chocolate coating.