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Dianne's Recipes
 Basic truffle ingredients:
8 ounces of Semi-sweet or Bittersweet Chocolate (quality—62% cacao or higher), well chopped into small pieces or Chocolate Chips
½ cup Heavy Cream
1 teaspoon Vanilla Extract
Truffle coatings:
Cocoa Powder
Walnuts, finely chopped
Almonds, finely chopped
In a small, heavy saucepan bring the cream to a simmer over medium heat (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).
Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)
Allow to cool, then place in the refrigerator for two hours. Scoop a heaping teaspoon amount of the ganache, and quickly (as it will melt from the heat of your hands) hand-roll well-formed balls. Place on a baking sheet lined with parchment paper and store in the refrigerator overnight.
Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.
Makes 30-40 chocolate truffles.
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