Chocolate Truffle Recipe

Finely chop the chocolate and place in a large heat proof bowl. Add the cream.

Fill a small pot with 2 inches of water and bring to a boil over high heat. Reduce the heat to low.

Place the bowl on top of the pot making sure the bowl isn’t touching the water. Stir frequently until the chocolate is melted and the mixture is smooth, fully combined, and glossy. Remove from the pot and stir in the vanilla. Pour the ganache into a loaf or small baking pan.

Chill for about 1 hour or until the ganache is firm to the touch but your finger can press into it without much force. (It should feel like playdough.)

Line a plate or small baking sheet with wax or parchment paper.

Scoop the chilled ganache into 1 to 2 teaspoon-size portions. Roll between your palms to create a ball and place it on the paper. (If your hands are naturally warm, it may help to wear nitrile or latex gloves when shaping the ganache.) Roll each ball into the coating of your choice and return to the fridge to chill until firm, at least 30 minutes. Truffles can be stored in an airtight container in the fridge for up to 2 months.