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4.1/5
(8 Votes)
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Ingredients
- 12 ounce(s) bittersweet premium chocolate, chopped
- 3/4 cup(s) heavy cream
- 4 tablespoon(s) unsalted butter
- 1 teaspoon(s) vanilla extract
- Assorted coatings: shredded coconut, cocoa powder, finely chopped nuts, such as hazelnuts or pistachios
Details
Preparation
Step 1
•In a microwave-safe bowl, heat chocolate, cream, and butter in microwave on high for 1 minute. Remove from oven; stir. Heat 1 minute longer or until chocolate is almost melted. Remove from oven; stir until chocolate is completely melted and mixture is smooth. Stir in vanilla. Refrigerate until mixture is firm, about 1 hour.
•Spread your coatings of choice on flat plates. Using a melon baller, scoop chocolate into 24 equal balls. Roll balls in coatings. Place each truffle on a parchment-lined baking sheet. Chill at least 30 minutes before serving. Store in an airtight container up to 1 week or freeze up to 1 mo
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