sprinkles, chocolate curls, or chopped nuts for topping
Make the Truffle Mixture:
In a set over low heat, warm the cream gently until small bubbles begin to form around the sides of the pan. . Meanwhile, place the chopped chocolate in a bowl
Remove cream from the heat and pour over top of the chopped chocolate. Allow the cream and chocolate mixture to sit for 5 minutes without stirring it, then whisk or stir until smooth. Stir in butter and vanilla. Mixture will be loose and smooth.
Pour into a wide, shallow dish such as a Pyrex baking dish. This will allow the truffle mixture to cool evenly so the top isn’t solid and the bottom too soft and it’ll make it easier to scoop the truffles once completely chilled. Cover tightly with foil and refrigerate for at least 4 hours or up to 3 days.
Line a large baking sheet with wax paper then set aside.
Scoop out tablespoon-sized rounds of the chilled truffle mixture and use your hands to shape into a ball.
Roll the truffle in the grated chocolate or sprinkles, then transfer to the prepared baking sheet.
Repeat until you've used all the chocolate truffle mixture. Refrigerate until ready to serve.
Store the truffles in the fridge in a tightly sealed container for up to two weeks.
Did you make this recipe?Tag @kickassbaker on Instagram so I can see!