Instructions
Step 1: Place the chopped dark chocolate in a heatproof bowl.
Step 2: In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate.
Step 3: Let sit for 2-3 minutes, then stir gently until smooth and glossy. Stir in the vanilla extract and a pinch of salt.
Step 4: Cover the bowl and refrigerate for 1-2 hours, or until the mixture is firm but scoopable.
Step 5: Using a small scoop or spoon, portion out small amounts of ganache and roll them into balls with your hands.
Step 6: Roll the truffles in cocoa powder or your desired toppings. Place on a parchment-lined tray and refrigerate until firm.
Storage Information
Store truffles in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature for 10-15 minutes before serving for the best texture. Truffles can also be frozen for up to 3 months; thaw in the refrigerator overnight.
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