All you need is a couple of things for this - some chocolate, heavy cream, vanilla extract and whatever you want to coat your truffles in. I prefer dark chocolate candy coating, but rolling them in confectioners sugar or cocoa powder is great too. It's a personal preference so go crazy with this part.
This is how easy this recipe is. I buy the chocolate in chips - that way I don't have to waste time chopping it all up into tiny pieces. I toss the chips in a heatproof bowl and then heat up the cream on the stove until it just boils. Pour the hot cream over the chocolate and let it melt a little and then start to stir it. Once it's all smooth, add the vanilla. Then I pour it into a glass baking dish - don't use a bowl, it will take hours for it to set if you do.
|mmm....look at that pretty sight|
|all rolled and coated in chocolate|
about 60 truffles
1/2 pound good bittersweet chocolate
1/2 pound good semisweet chocolate
1 cup heavy cream
1/2 tsp vanilla extract
cocoa powder, confectioners sugar, candy coating to coat truffles in
- Chop the chocolate finely with a sharp knife (if you're using chips, pour them into a bowl and you're done). Place them in a heat-proof mixing bowl.
- Heat the cream in a small saucepan until it just boils. Turn off the heat and all the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. Wish a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the vanilla extract. Set aside at room temperature for 1 hour. *If it's too hot - stick it in the fridge to set*
- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners sugar, cocoa powder - whatever you want to use.
These will keep refrigerated for weeks, but serve them at room temperature.