Easy Chocolate Truffles

 


12 ounces of semi-sweet chocolate chips

¾ cup heavy whipping cream

1 teaspoon vanilla

Coatings: chopped toasted nuts, shredded coconut and red sprinkles





Fill a small pot with 2 inches of water and bring it to a boil.  Reduce heat to low so the water is at a simmer.  


Place a bowl on top of the pot making sure it doesn’t touch the water.  Add the chocolate chips and heavy cream.  Stir frequently until the chocolate is melted and mixture is smooth and glossy. 


Remove the pot from the heat and stir in the vanilla.  Pour the glass bowl with the ganache into a loaf pan or small baking dish.  


Chill for at least an hour or until firm. 


Line a plate with wax paper or parchment paper.  Scoop 1-2 teaspoons portion size on your hands and roll between the palms of your hands to create a ball.  You may want to use latex gloves to roll the ganache.  Return to the fridge for a half an hour to firm up.  


Roll truffles in desired coatings.  Keep refrigerated until you’re ready to serve.


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