By Julie Miltenberger
Combine chocolate, confectioners' sugar and salt in a food processor. Pulse until finely ground.
Add cream mixture in a thin stream. Process until smooth, then refrigerate in a foil-lined pan.
Cut chilled chocolate mixture into pieces and roll between hands into balls.
Finish truffles with desired coating. Place in paper liners and serve.
Originally published in the February 2013 issue of Family Circle magazine.