Ingredients
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 6 ounces bittersweet chocolate, chopped
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder, for rolling
Directions
- In a medium saucepan, heat the cream and butter over low heat until melted and combined.
- Add the chocolate, corn syrup, and vanilla extract and stir until completely melted and combined.
- Pour the mixture into a shallow dish and refrigerate until cool and firm, about 2 hours.
- Once cool, scoop out 1-inch balls of the chocolate mixture and roll between your palms to form a truffle shape.
- Roll the truffles in the cocoa powder and place on a parchment-lined baking sheet.
- Refrigerate for at least 1 hour before serving.
Interesting Facts
- Truffles are believed to have originated in France in the early 1800s.
- Dark chocolate is known to have many health benefits, including being packed with antioxidants and minerals.
- Truffles can be stored in an airtight container in the fridge for up to one week.