Chocolate Truffles

Ingredients

• 12 ounces (340 grams) semi-sweet chocolate (, finely chopped )
• 1 cup (240 ml) heavy whipping cream
• Optional: Unsweetened cocoa powder, semi-sweet chocolate, chopped walnuts, sprinkles, shredded coconut for coating

Instructions

1. 1

   Add the finely chopped chocolate to a large heat-proof bowl and set aside.

2. 2

   Add the heavy cream to a microwave-safe measuring cup and microwave for 60 to 90 seconds or until the cream is warm.

3. 3

   Pour the warm heavy cream over the chocolate, making sure all of the chocolate is fully covered with the cream, and let it sit for 3 minutes.

4. 4

   Start whisking slowly in the middle of the bowl and continue whisking in one direction until the mixture is well combined and smooth. If the chocolate isn’t fully melted, microwave in 20-second increments, stirring well after each increment, until the mixture is smooth.

5. 5

   Pour the mixture into an 8-inch square baking pan and spread it out into one even layer. Refrigerate uncovered for two hours.

6. 6

   Line a large baking sheet with parchment paper.

7. 7

   Remove the truffle filling from the refrigerator and scoop out 1 tablespoon-sized balls of the mixture (I use a one tablespoon cookie scoop) and place onto the prepared baking sheet.

8. 8

   Roll each one into a ball and return to the prepared baking sheet. Make sure to work quickly because the chocolate will start to soften as you roll it between your hands.

9. 9

   Transfer to the refrigerator and chill for 20 to 30 minutes (or freeze for 20 to 30 minutes if coating with melted chocolate).

10. 10

    Once the truffles are firm, remove from the refrigerator, coat in unsweetened cocoa powder, melted semi-sweet chocolate (refrigerate for 20 to 30 minutes after coating in chocolate), chopped walnuts, or sprinkles. Store in the refrigerator until ready to serve.