Desserts/deep dark chocolate truffles
Serves: 20 (40 truffles)
Active Time: 28 minutes
Total Time: 3 hour 30 minutes+
From: Fresh
Ingredients
6 tablespoons heavy cream
1 cup finally chopped dark chocolate (about 6 ounces)
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Directions
Step 1
Remove cream from fridge and let stand while you melt chocolate. Melt chocolate and butter in a double boiler over medium low heat; should take 6 to 10 minutes. Stir until smooth.
Step 2
Remove from heat, stir in cream until mixture is smooth and shiny, about 3 minutes. Add vanilla and stir until smooth.
Step 3
Pour mixture into shallow bowl, let set at room temp for 30 minutes, then cover and refrigerate until firm, about 2 hours or overnight. Let rest at room temperature for a few minutes before forming truffles.
Step 4
Scoop 1/2 teaspoonfuls of chocolate and form into balls. It will be messy! A melon baller might be helpful. Freeze plate of rolled truffles for one hour. If you plan to store them for a while, put them in an airtight container after freezing for one hour.
