Ingredients
- 8 ounces 70% cocoa dark chocolate finely chopped
- 2/3 cup heavy cream
- 1 tablespoon unsalted butter at room temperature
- 1/2 teaspoon pure vanilla extract
- Unsweetened cocoa powder for serving, optional
- Crushed nuts for serving, optional
- Melted chocolate for serving, optional
Instructions
- Place dark chocolate in a heat-proof bowl.
- Heat heavy cream in a small saucepan over medium heat until it begins to gently simmer, then pour over the chocolate.
- Let the mixture sit for 5 minutes without stirring. Then, add butter and vanilla extract, and stir until smooth.
- Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for 1 to 2 hours, or until firm.
- Once chilled, use a spoon or melon baller to scoop out portions of the truffle mixture. Roll into balls with your hands.
- Roll the truffles in your choice of toppings such as cocoa powder, crushed nuts, or melted chocolate until evenly coated.
- Place the coated truffles on a parchment-lined tray and chill until set. Serve at room temperature for the best flavor and texture.
