Ingredients:

  • 8 oz (225 g) bittersweet chocolate (chopped or chips)
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon (15 g) unsalted butter
  • 1 teaspoon (5 ml) pure vanilla extract
  • ½ cup (50 g) cocoa powder (unsweetened)
  • ¼ cup (30 g) finely chopped nuts (optional)
  • ¼ cup (30 g) shredded coconut (optional)

Instructions:

  1. In a saucepan over medium heat, warm the heavy cream until just simmering (do not boil).
  2. Place the chopped chocolate in a heatproof bowl; pour the hot cream over it and let it sit for 5 minutes.
  3. Add the butter and vanilla to the chocolate, then whisk until smooth and glossy.
  4. Cover the bowl with plastic wrap and refrigerate for about 30 minutes or until firm enough to scoop.
  5. Using a melon baller or your hands, scoop out portions and roll them into balls.
  6. Roll the formed truffles in cocoa powder, nuts, or coconut until well-coated.
  7. Place truffles on a baking sheet lined with parchment paper and chill for an additional 15-20 minutes before serving.