Chocolate Truffles

Ingredients

• ●225 g (8 oz) dark chocolate (60-70% cacao), finely chopped
• ●160 ml (⅔ cup) heavy cream
• ●1 Tbsp unsalted butter
• ●1 tsp vanilla extract
• ●Pinch of fine sea salt
• ●*Coatings (choose one or more):**
• ●Cocoa powder
• ●Finely chopped nuts (toasted hazelnuts, almonds, or pistachios)
• ●Powdered sugar
• ●Shredded coconut
• ●Melted chocolate for dipping

Method

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the cream in a small saucepan until it just begins to simmer (tiny bubbles around the edges). Pour over the chocolate. Let sit 2 minutes without stirring.
3. Starting from the center, stir gently with a spatula in small circles, working outward until the ganache is smooth and glossy. Stir in the butter, vanilla, and salt until incorporated.
4. Cover and refrigerate 1.5-2 hours until firm enough to scoop.
5. Using a teaspoon or small melon baller, scoop portions and quickly roll into balls between your palms. Your hands will melt the chocolate — work fast and re-chill if needed.
6. Roll each truffle in your chosen coating. Place on a parchment-lined tray.
7. *Flavor variations:**
8. **Espresso:** Add 1 tsp instant espresso powder to the hot cream
9. **Orange:** Add the zest of 1 orange to the cream before heating
10. **Chili:** Add ¼ tsp cayenne to the ganache
11. **Peppermint:** Add ¼ tsp peppermint extract
12. **Boozy:** Replace 1 Tbsp cream with rum, bourbon, or Grand Marnier
13. *Storage:** Refrigerator for 2 weeks. Bring to room temperature 15 minutes before serving. Freeze for up to 2 months.