They look beautiful and striking with little work. Also, they make a lot, so you can give them as gifts to friends, neighbors, and teachers!
Ingredient
– 2 4 oz semi-sweet chocolate bars* , finely chopped– ▢2/3 cup heavy cream *– ▢1/2 teaspoon vanilla extract– ▢Coating: unsweetened cocoa powder, crushed nuts, sprinkle
Direction
1
Put the chocolate in a bowl that can withstand strong heat. Put aside for later.
2
Place cream in a saucepan over medium heat (or microwave to boil). Cook until cream simmers, 2-3 minutes.
3
Allow the mixture to sit for three to five minutes after pouring the cream over the chocolate that has been chopped.
4
Stir in vanilla essence until chocolate is completely melted. Put plastic wrap immediately over the surface to avoid condensation and chill for an hour until solid.
5
Put the mixture into mounds that are about the size of a tablespoon. Create balls out of each one.
6
Chill the chocolate until it's easier to work with again if it gets too soft and starts to melt. This gets sticky, so read my tips above.
7
You may roll each into toppings. Chill them on a parchment-lined sheet pan until hard. After the truffles solidify, store them in an airtight container.
8
Keep truffles in an airtight jar in the fridge. Remove them to room temperature 20 minutes before serving (they taste best.).