Easy Chocolate Truffles
- Total Time:
- Yield: Makes 70
Source: Everyday Food, December 2009
- 16 ounces dark or semisweet chocolate or a combination, finely chopped
- 1 2/3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coarse salt
- Unsweetened cocoa powder, for rolling
Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate. Cover bowl with plastic wrap and let stand 10 minutes. Uncover and whisk chocolate mixture until smooth. Mix in vanilla and salt. Pour into a 9-inch pie plate and let cool 15 minutes. Cover with plastic and refrigerate until completely set, about 3 hours.
With a melon baller, a 1-inch scoop, or a teaspoon, scoop out chocolate mixture and place on parchment paper. Coat hands with cocoa and roll truffles into balls; place on a parchment-lined baking sheet. Refrigerate until set, about 15 minutes. (To store, cover with plastic and refrigerate, up to 2 weeks.) Roll in finely chopped nuts or more cocoa powder, or brush with luster dust just before serving or packing.