Chocolate Truffles

Ingredients

• 8 oz dark chocolate (60%) (chopped)
• 1/2 cup heavy whipping cream
• 1/2 tsp pure vanilla extract
• toppings for rolling ((cocoa powder, toasted chopped pecans, sprinkles, etc.))

Instructions

1. 1

   Chop chocolate into small pieces. Place in a heat-safe bowl or dish.

2. 2

   Heat heavy whipping cream in the microwave, or on the stove, until it steams and simmers/starts to boil. Be careful, it will puff up.

3. 3

   Pour cream over the top of the chopped chocolate. Cover with plastic wrap and let sit for 2 minutes. Whisk until smooth. Stir in the vanilla and then refrigerate the chocolate ganache for 1 hour or until firm enough to scoop.

4. 4

   Place toppings in separate bowls.

5. 5

   Use a #50 or #60 size scoop (about 2 teaspoons) to portion the chocolate onto a parchment lined sheet tray.

6. 6

   Roll each ball with two hands until round, then roll in the desired topping. Place back onto tray. Repeat.

7. 7

   Store chocolate truffles up to 2 weeks in the fridge. Serve at room temperature.