Servings: 15 click to scale
Ingredients
Chocolate Truffles
- 1/3 cup heavy cream
- 1/4 tsp vanilla extract
- 1/2 tsp brandy
- 5 oz dark chocolate chips
- 2 Tbsp unsalted butter
- sea salt a pinch
Sample Toppings
- hazelnuts toasted
- sweetened shredded coconut
- cocoa nibs
- raspberry powder
- sprinkles
Instructions
- Heat cream, vanilla & brandy just before boiling (cream will start to rise). Remove from heat.
- Roughly chop chocolate and stir into cream mixture until completely combined.
- Cool mixture until it reaches approximately 86F and stir in the butter.
- Cool mixture at room temperature until it thickens (approx. 30-45 minutes).
- Scoop small balls and place on plastic lined tray. Roll the balls in choice of toppings.
- Refrigerate until set.
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