Photography, Karlynn Johnston.
Bring elegance to your dessert menu with these decadent chocolate truffles.
Makes 15 pieces
- 1⁄2 cup whipping cream or heavy cream
- 8 oz semisweet baking chocolate, coarsely chopped
- 1 tsp extract of choice (such as mint, vanilla or orange)
- Unsweetened cocoa powder, finely chopped nuts, finely shredded sweetened coconut, or sprinkles, for coating
In a small saucepan over medium heat, heat the cream, stirring, until hot but not boiling.
Remove from the heat and stir in the chocolate. Let stand until the chocolate softens, then stir until well combined. Stir in the extract. Let cool, then refrigerate until cold, about 2 hours.
Line a large baking sheet with parchment or waxed paper.
Form a tablespoonful of the chocolate mixture into a ball and place on prepared baking sheet. Try to handle it as little and as lightly as possible or it will start to melt! Repeat with the remaining chocolate mixture. Refrigerate the chocolate balls for 30 minutes.
Pour the desired coating onto a plate. Quickly reshape any balls as needed, then roll the balls in the coating and return to the baking sheet. Refrigerate for another 30 minutes.
Store in an airtight container in layers, with parchment or waxed paper between each layer, in the fridge for up to 1 week or in the freezer for up to 3 months.
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