Desserts/deep dark chocolate truffles

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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.

Step 5

Finish truffles!