by One of my favorite additions to our Annual Christmas Tins was Dark Chocolate Truffles. They are so smooth and creamy, and melt in your mouth.
Dark Chocolate Truffles
Ingredients
- 8 ounce Bittersweet Chocolate (i.e. Ghiradelli 70% Bittersweet Baking Bars)
- 2 ⅔ Tablespoon Butter
- ½ cup Heavy Whipping Cream
- 3 Tablespoon Heavy Whipping Cream
- ½ teaspoon Vanilla
- 12 ounce Dark Chocolate Candy Melts
Instructions
- Chop chocolate in small pieces.
- Line a small pan with parchment paper.
- In a small saucepan over medium heat, bring heavy whipping cream just to a boil. Remove from heat immediately.
- Add chocolate and vanilla and stir until smooth.
- Pour chocolate ganache into prepared pan and chill for about 30 minutes until firm enough to roll into balls.
- Break off chocolate ganache into pieces big enough to roll into 1 inch balls. Place balls back into pan and chill or freeze for 30 minutes to an hour to firm them up.
- Melt Candy Melts in a double boiler over low heat. Remove from heat. Using dipping tools (or toothpick), dip each truffle in chocolate and place on waxed paper lined baking sheets. You need to work quickly to dip truffles as the chocolate ganache will melt quickly in the melted chocolate coating. Sprinkle jimmies on top before the chocolate sets.
- Makes about 30 truffles.
