Chocolate Truffles
Ingredients
3 Beyond Good Pure Dark Chocolate Bars
2/3 cup heavy cream
1 teaspoon Beyond Good vanilla extract
Coating of your choice
Instructions
Prepare chocolate. Finely chop your bars and place chocolate in a heat safe bowl.
Warm cream. Place the cream in a saucepan over medium heat and bring it to just before a boil. Pour the warm cream over the chocolate and stir in.
Add vanilla. After a couple of minutes, pour the Beyond Good Vanilla Extract over the chocolate and stir until the chocolate has melted and the whole mixture is completely smooth.
Refrigerate. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.
Prep your coatings! While the base cools, put your chopped nuts, cocoa powder, or any other desired coating into a small bowl at your work space.
Form balls. Bring your chilled truffle base out of the refrigerator and scoop the mixture into tablespoon-sized mounds. Roll each into balls. If the chocolate gets too soft to easily roll you can chill it again in the fridge or freezer until it becomes easier to work with. Roll each truffle ball into your prepared topping until coated.
Chill. Line truffles on a parchment lined sheet pan chill until firm. After the truffles are firm, you can transfer them to an airtight container.
Store or serve. Store your truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving.