Ingredients- 226g chocolate bars(very finely chopped), 160ml heavy cream, 1 tbsp unsalted butter(opt.), 1/2 tbsp pure vanilla extract (opt.)
Instructions- Step 1. Put the chocolate in a heat-proof container. Set aside.
Step 2. Heat the heavy cream until it is steaming.
Step 3. Put in the butter, if you are using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate set for 6-7 minutes. Put in the vanilla extract then blend until the chocolate has completely melted. Place a piece of plastic wrap instantly on the surface to avoid condensation and chill it for 1-2 hours. Pour into a flat shallow dish, so the mixture sets quickly.
Step 4. Scoop the set truffle mixture into 2 tsp sized mounds. Roll each into balls.
Step 5. Roll each into toppings, if wanted.
Sheathe tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.