INGREDIENTS
- 2, 4oz. semi-sweet chocolate baking bars
- 2 Tablespoons butter
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla
- OPTIONAL TOPPINGS
- powdered sugar
- cocoa powder
- finely chopped nuts
- coconut
INSTRUCTIONS
- Fill a small saucepan up with 2 inches of water. Bring to a boil over medium-high heat.
- Meanwhile, finely chop chocolate baking bars. Pour into a medium glass bowl.
- Dice butter into small cubes and add to chocolate. Add heavy whipping cream.
- Place the bowl over the top of the saucepan, making sure the bottom of the bowl doesn’t touch the boiling water.
- Whisk continually until completely melted and smooth. Wear an oven mitt if needed. Remove from heat.
- Whisk in vanilla.
- Cover the bowl with plastic wrap, pressing the plastic wrap down against the top of the chocolate. Refrigerate 1 hour.
- Remove chocolate from refrigerator and scoop out into 1½ Tablespoon size truffles. (See recipe tip below.)
- Roll truffles, one at a time, in any desired toppings.
- Refrigerate truffles for a few hours until set. Store in an airtight container in the refrigerator. Set truffles out at room temperature for about 15 minutes before serving.
NOTES
Recipe Tip: I like to use a 3/4 oz. (1½ Tablespoon) scoop to scoop out these truffles. If you want truffles that are a little smaller, I recommend using a .5 oz (1 Tablespoon) scoop.
