Chocolate Truffles

Prep time: 30 minutes

Cook time: 5 minutes

Chill time: several hours

1/2 cup heavy cream

3 tablespoons butter (no substitutions)

1 bag dark or milk chocolate chips

Unsweetened cocoa powder 

Heat cream and butter in a medium saucepan over very low heat. Add chocolate and cook, stirring frequently, until chocolate is almost melted. Remove from heat and stir until fully melted. Transfer mixture to a small bowl and cover with plastic wrap, pressing directly onto the surface. Let chill for several hours until the mixture is firm, but can still be spooned out.  Roll mixture into 1 1/2 inch balls, washing hands as needed if they become too sticky. Roll in cocoa powder and place on a small baking sheet; cover and chill until firm.  Store for up to 2 weeks in airtight containers.

Tips:

• If mixture is too firm after chilling, let sit at room temperature until slightly softened. 

• If mixture can be spooned out but is a bit too soft, place dollops on a parchment-lined baking sheet and chill until it’s firm enough to roll into balls.

• If mixture can be spooned out but is too firm to roll, place dollops on a parchment-lined baking sheet and let stand at room temperature for 30 minutes or until slightly softened. 

• Using slightly damp hands will help when rolling. 

• Wash hands frequently when rolling to keep the truffles from being too sticky.

• Dusting hands with cocoa powder or rolling in a bit of nuts or other toppings will make it easier to roll into balls. 

Variations:

Chocolate Almond

When chocolate is fully melted, add 2 teaspoons almond extract. Omit cocoa powder and roll in toasted almond flour or finely chopped sliced almonds.

Chocolate Coffee

When chocolate is fully melted, add 2 tablespoons Kahlua or 1 to 2 teaspoons coffee extract. Roll in unsweetened cocoa powder mixed with instant espresso powder. 

White Chocolate Peppermint

When chocolate is fully melted, add 2 teaspoons peppermint extract. Roll in crushed candy canes or peppermint candies. 

Maple Fig and Sea Salt

Decrease cream to 6 tablespoons. When chocolate is fully melted, add 1/4 cup fig spread and 1 teaspoon maple extract. Roll in cocoa powder, then press a little flaked sea salt onto the top of each.