Ingredients

• Two 4-ounce chocolate bars (1-1/2 cups of chocolate chips), very finely chopped
• 2/3 cup (160ml) heavy cream
• optional: 1 Tablespoon unsalted butter, softened to room temperature
• optional: 1/2 teaspoon pure vanilla extract
• toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate

Instructions

1. Place the chocolate in a heat-proof bowl. Set aside.
2. Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
3. Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours.
4. Scoop the set truffle mixture into 2 teaspoon-sized mounds. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky!
5. Roll each into toppings, if desired. Truffles taste best at room temperature!
6. Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.