The Classic Chocolate Truffle

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/2 cup Cocoa powder, unsweetened
  • 8 oz Dark chocolate
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Heavy cream

Found on theviewfromgreatisland.com

Directions

• Chop the chocolate as finely as possible. You can put it in a food processor or use a large sharp knife. Put it in a bowl.
• Heat the cream in a small sauce pan until it is just about to boil. Pour the cream over the chocolate and let it sit for about 10 minutes.
• Stir the cream and chocolate together until the mixture is smooth and silky. Add the vanilla, or any flavoring you like. Pour the mixture into a shallow baking dish, or pie plate and put in the refrigerator until set, about an hour.
• Using a 1 sized scoop, form small balls and set them on a baking sheet lined with parchment. You dont have to use a scoop, it just make it easier to form and release uniform sized balls. A melon baller, or a teaspoon and your hands will work fine, too. The balls will be roughly shaped at this point, youll roll them smooth later.
• Put the sheet back in the refrigerator for about 30 minutes. (This step is optional, but the firmer balls makes coating them a little less messy.
• Put the cocoa powder in a bowl. Take each truffle and roll it in your hands to form a smooth ball, then roll it in the cocoa powder to coat. I drop it right in and use a spoon to toss it around. Lay it back on the baking sheet while you finish the rest of the batch.
• Keep the truffles at room temperature for a few days, or refrigerate longer. Store them in a single layer, or separate the layers with waxed paper.