Ingredients
Method
- In a medium saucepan over low heat, place the chocolate chips, cream, vanilla, and almond extract. Stir frequently until chocolate is melted and looks shiny.
- Place melted chocolate in a large bowl and set aside to cool at room temperature for about 1 hour. You can also place the bowl in the refrigerator to speed up the process.
- When the chocolate is pliable yet firm (able to be scooped out and still maintain its shape), scoop out 1 tbsp. full of the chocolate mixture and shape into balls by rolling in your hands.
- While truffles are still sticky from shaping in your hands, roll in various toppings.
Notes
- Refrigerate truffles until ready to eat
- Be sure to melt your chocolate over LOW heat. Don't turn up the heat to melt the chips faster. If the cream becomes too hot, it will cause the chocolate to become gritty and greasy! The melting part took me about 30 minutes, so be patient. Trust me, it's worth it!
- If your truffles get too firm as you're rolling them out and your toppings won't stick, simply re-roll in your hands until they become sticky and a bit warm! This will help your toppings stay on.
- You can certainly use a small spoon to scoop out the truffle mixture, but I like using a 1 tablespoon scoop to make all of them look uniform! It looks so pretty when they are all the same size.
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