Ingredients
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) semi-sweet chocolate chips
- 1/4 cup (60 ml) unsalted butter, cubed
- 1/4 cup (60 ml) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/4 cup (60 ml) cocoa powder, for coating
Directions
- In a small saucepan, heat the cream over medium-low heat until it begins to simmer.
- Remove from the heat and add the chocolate chips, stirring until they are fully melted and the mixture is smooth.
- Add the butter and stir until melted. Add the powdered sugar and stir until fully incorporated.
- Add the vanilla extract and stir until combined.
- Pour the mixture into a bowl and refrigerate for one hour until it is firm enough to handle.
- Once chilled, use a spoon or a melon baller to scoop out small truffle-sized pieces of the mixture and roll them into balls.
- Place the cocoa powder in a shallow bowl and roll each truffle in the cocoa powder to coat.
- Serve immediately or store in an airtight container in the refrigerator for up to one week.
Interesting Facts
- Truffles are believed to have originated in France in the 1700s.
- Truffles are traditionally served as a dessert, but can also be used as an ingredient in savory dishes.
- Truffles can be flavored with a variety of ingredients, such as nuts, spices, fruits, and liqueurs.
