Ingredients:
- 8 oz. of semi-sweet chocolate
- 1/2 cup of heavy cream
- 2 tbsp of pure vanilla extract
- Some extra chocolate for coating
Directions:
- Chop up all your chocolate and gather them into a heat safe bowl. The finer you chop, the faster the chocolate will melt.
- Heat up your heavy cream in a sauce pan until it is simmering.
- Add you cream over your chopped chocolate and let it sit for 3 minutes. Then, start the stir until smooth.
- Add in your vanilla and stir until smooth. Loosely wrap the bowl with plastic wrap and chill it in the refrigerator for at least 3 hours.
- After the 3 hours, use your table spoon and scoop out a piece of the chocolate and roll into a ball.
- After you're all done with all the chocolate, chop up the extra chocolate and heat it over a double boiler. Melt until smooth.
- Drop your truffle into the chocolate and roll with your fork. Lift it up and plop it down to your wax paper.
- Scrape the remaining chocolate and add it to a ziplock baggie, then cut a corner and drizzle across your chocolate balls. Chill for 3 hours. Enjoy!
-Ellenia
