Dark Chocolate Truffles
- 2, 4oz. semi-sweet chocolate baking bars
- 2 Tablespoons butter
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla
- OPTIONAL TOPPINGS
- powdered sugar
- cocoa powder
- finely chopped nuts
Fill a small saucepan up with 2 inches of water. Bring to a boil over medium-high heat.
Meanwhile, finely chop chocolate baking bars. Pour into a medium glass bowl.
Dice butter into small cubes and add to chocolate. Add heavy whipping cream.
Place the bowl over the top of the saucepan, making sure the bottom of the bowl doesn't touch the boiling water.
Whisk continually until completely melted and smooth. Wear an oven mitt if needed. Remove from heat.
Whisk in vanilla.
Cover the bowl with plastic wrap, pressing the plastic wrap down against the top of the chocolate. Refrigerate 1 hour.
Remove chocolate from refrigerator and scoop out into 1½ Tablespoon size truffles. (See recipe tip below.)
Roll truffles, one at a time, in any desired toppings.
Refrigerate truffles for a few hours until set. Store in an airtight container in the refrigerator. Set truffles out at room temperature for about 15 minutes before serving.
Recipe Tip: I like to use a 3/4 oz. (1½ Tablespoon) scoop to scoop out these truffles. If you want truffles that are a little smaller, I recommend using a .5 oz (1 Tablespoon) scoop.