Classic Rolled Chocolate Truffles

Here’s an easy truffle recipe.

Click on photo for recipe

Ingredients:

• 2/3 cup whipping cream
• 12 ounces (about 2 cups) fine semisweet chocolate (70-85% cacao)
• 2 teaspoons pure vanilla extract (or your favorite liqueur: optional)
• 1/4 cup top quality unsweetened cocoa powder

Directions:

1. Bring the cream to a boil in a heavy medium saucepan and remove from heat. Add the chocolate; whisk until melted and smooth.
2. Whisk in the vanilla. Pour the mixture into a medium bowl. Cover and chill until firm, about 3 hours.
3. Line a baking sheet with waxed paper. Drop the mixture by rounded teaspoonfuls onto the waxed paper. Freeze until firm, about 45 minutes.
4. Place the cocoa powder.  Hand-roll the truffles into balls.
5. Cover with plastic; keep chilled until ready to serve. The truffles can be made up to two weeks ahead: if storing for more than a day, keep in an airtight container so the truffles don’t absorb other flavors from the refrigerator.