8 ounces semisweet or bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon vanilla extract
Optional toppings: cocoa powder, powdered sugar, chopped nuts, sprinkles
1- Place the finely chopped chocolate in a heatproof bowl.
2- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
3- Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes to allow the chocolate to soften.
4- Stir the mixture gently until the chocolate is completely melted and the mixture is smooth.
5- Stir in the vanilla extract until well combined.
6- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm.
7- Once the mixture is firm, use a spoon or a small cookie scoop to portion out small balls of the chocolate mixture.
8- Roll each portion into a smooth ball using your hands. If desired, roll the truffles in cocoa powder, powdered sugar, chopped nuts, or sprinkles to coat them.
9- Place the coated truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to firm up.
10- Store the chocolate truffles in an airtight container in the refrigerator until ready to serve. They can be kept refrigerated for up to 2 weeks.
Enjoy these rich and decadent Chocolate Truffles as a sweet treat or gift them to someone special. Share this recipe with your friends and family and tag someone who loves chocolate!