Ingredients: – 8 ounces (about 1 1/3 cups) semisweet chocolate, finely chopped – 1/2 cup heavy cream – 1 teaspoon vanilla extract – Optional coatings: cocoa powder, chopped nuts, shredded coconut, powdered sugar, melted chocolate, sprinkle
Prepare Chocolate: Chop semisweet chocolate finely and place in a heatproof bowl. Heat Cream: Warm heavy cream in a saucepan until simmering, then remove from heat.
Combine Ingredients: Pour hot cream over chocolate, let sit for 1 minute, then stir until smooth. Chill Mixture: Refrigerate until firm enough to scoop, about 1-2 hours.
Form Truffles: Scoop out chocolate mixture and roll into balls. Prepare Coatings: Prepare desired coatings in separate bowls.
Coat Truffles: Roll each ball in coatings until evenly coated. Chill Again: Return coated truffles to the refrigerator to set, about 30 minutes.
Store: Place truffles in an airtight container and store in the refrigerator. Enjoy: Indulge in your homemade chocolate truffles as a delightful treat or gift.