Ingredients
Truffle mixture
- 8 ounces roughly chopped semisweet baking chocolate
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
Dusting the truffles
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- Other coating options: crushed walnuts, chocolate sprinkles, rainbow sprinkles, sugar and spices
Directions
- To make the truffle mixture: Fill a saucepan with 2 inches of water. Set a heatproof bowl over the saucepan. Melt the chocolate and butter in the bowl over medium heat. Stir to make sure that the butter and chocolate are completely melted.
- Remove the bowl from heat and use a wooden spoon to mix as you slowly add the cream and vanilla. Mix until completely combined. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.
- For dusting the truffles: Combine the cocoa powder and sugar in a small bowl. Set aside.
- Test the readiness of the truffle mixture with your finger: You should be able to make an indentation in it with your fingertip, but your finger should come away clean.
- Use a small (1-tablespoon) scoop with a release handle to make a ball of truffle mixture. Use your hands to roll the truffle into a smooth sphere (do this quickly as your hands will begin to melt the truffle mixture). Drop the truffle into dusting powder and roll it carefully to ensure that the entire truffle is coated. Set the truffle on parchment paper and repeat with the remaining truffle mixture. You can also roll the truffles in other coatings, such as crushed nuts, sprinkles, and sugar mixed with spices.