Ingredients
Scale
- Two 4-ounce quality chocolate bars, finely chopped
- ⅔ cup heavy cream or whipping cream
- 1 tbsp unsalted butter, softened to room temperature
- ½ tsp pure vanilla extract
- One to two dashes of salt
Instructions
- Place chocolate in a heat-proof bowl. Set aside.
- Heat cream on stove or microwave until simmering.
- Add the a few pinches of salt and one tablespoon of butter.
- Pour heated cream on top of finely chopped chocolate.
- Allow the cream and chocolate to sit for 3 minutes.
- Add vanilla extract and stir until the chocolate has completely melted.
- Place a piece of plastic wrap directly on the surface and refrigerate for 1 hour. Shallow dishes work best for this!
- After an hour, scoop the truffle mixture into 2 tsp-sized mounds.
- Roll each mound into balls a ball.
- Roll into additional, fun toppings.