Homemade > store bought, always. (There’s a secret ingredient)
The secret ingredient is love. Too cheesy? Happy Valentine’s Day!
Ingredients:
Makes about 15 truffles-
- 3/4 cup heavy cream
- 8 oz semisweet chocolate
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon vanilla extract
- unsweetened cocoa, for topping
- Feel free to substitute with sprinkles, crushed nuts, or other desired toppings.
Instructions:
- Microwave the heavy cream for ~60 seconds until hot. Add the chocolate and butter, and let it fit for a minute or two to melt. Whisk to combine and then add the vanilla extract.
- Set aside to cool for ~45 minutes until it is no longer hot and firmed up a little.
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Cover with plastic wrap and refrigerate for at least 2 hours.
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When the chocolate has cooled completely, scoop out the desired amount of chocolate and shape into a ball (I made a few different sizes for different consumer preferences). Cover in desired topping (I used unsweetened cocoa - since the chocolate is fairly sweet, the thin bitter outer layer helped even out the sugar) and serve at room temperature or after refrigerating!