Perfect Truffles

By shinybagel

Ingredients

• 1/3 cup heavy cream
• 12 oz. semi-sweet chocolate (cut into very small pieces) or 2 cups semi-sweet chocolate chips
• 6 tablespoons unsalted butter (cut into small pieces)
• 2 tablespoons Butter Vanilla, Rum, or Coconut Bakery Emulsion (your choice)
• Optional coating Chopped pecans, toasted coconut, chocolate ganache or cocoa powder

Details

Servings 30
Adapted from chefscatalog.com

Preparation

Step 1

In a double boiler, bring the cream to a simmer. Remove from heat and stir in chocolate, utter and emulsion until completely melted

Pour the chocolate mixture into a shallow bowl. Cover, cool, and refrigerate until firm, at least two hours.

Line a jelly roll pan with waxed paper or silicone liner. Quickly scrape a portion scoop across the surface of the truffle mixture to form a 1-inch ball. Repeat with the remaining truffle mixture.

Roll or dip in chosen coating. Cover and refrigerate.