When it comes to the flavoring feel free to try different things. You can always use vanilla extract, but feel free to play around with amaretto, frangelico, irish cream or a dark rum. If you’re satisfied with the chocolate that you’ve purchased you can also omit the flavoring entirely, but you may need to add a touch more cream to the truffle mix.
11 oz high-quality bittersweet chocolate
2/3 cup heavy cream
2 teaspoons – 1 tablespoon flavoring
Unsweetened cocoa powder for dusting
Bring the heavy cream to a boil in a small saucepan. Place the chocolate in a bowl and pour the heavy cream over it. Stir first with a spatula to remove large lumps and then stir with a whisk (do not beat – you don’t want to incorporate air into the mix) until the ganache is smooth. Mine cooled down quickly and I had to microwave it once for 20secs to get rid of all the lumps.
Place in refrigerator for 1 hour, or until cool but still malleable. Using a melon baller or teaspoon measurer, form the ganache into small balls. I rolled mine in my hands to get a good shape, but this isn’t necessary.
Toss the truffles in the cocoa powder and place in cute containers. Enjoy them yourselves or give to others.