Chocolate Truffles

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.
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