Ingredients
Equipment
Method
Preparation
- Chop the chocolate bars into small pieces and place them in a heatproof bowl.
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for a few minutes.
- Stir in the butter and vanilla extract until the mixture is completely smooth.
- Refrigerate the mixture until it is firm enough to scoop, about 1-2 hours.
- Scoop out small portions using a melon baller or your hands to form balls.
- Roll the truffles in your desired toppings.
- Optionally, drizzle extra melted chocolate over the truffles.
Nutrition
Notes
Quality matters; use high-quality chocolate for best flavor. Allow adequate chilling for perfect scooping.
