Description
They are easy to make, look beautiful and, of course, taste divine. Kids can easily help with this recipe: assign them the rolling and coating. And get creative with coatings: colorful sprinkles, crushed freeze dried fruit, and even our salty sprinkles make for tastier truffles.
Ingredients
8 ounces 60% chocolate, finely chopped
1 tablespoon unsalted butter, softened
1/2 cup heavy cream
½ teaspoon vanilla extract
Cocoa powder, finely chopped nuts, sprinkles etc for rolling
Instructions
1. Combine the chopped chocolate and butter in a medium mixing bowl. Set aside.
2. Microwave the cream on high until hot but not boiling, 30 seconds to 1 minute. Alternatively, heat the cream in a small saucepan over low heat until steaming. Add the vanilla extract and pour the hot cream over the chopped chocolate. Let this mixture set for 5 minutes.
3. Whisk together chocolate mixture until smooth. Pour this mixture into a shallow pan, such as an 8×8 baking dish, and refrigerate for 30 minutes.
4. Use a small scoop or tablespoon to portion the cooled chocolate mixture into 12 (2 tablespoon) portions. Roll the chocolate into balls and chill again while you prep the coatings.
5. Roll each ball in your coating of choice and store in an airtight container for up to 2 months in the refrigerator or 1 week at room temperature.