by: Melissa RoblPosted on: January 31, 2024February 15, 2024 DESSERT / AMERICAN Truffles (coconut, cocoa powder, nuts or sprinkles) These truffles are quite sticky- so coating them in chocolate is difficult, but they are perfect for rolling in crushed nuts, coconut, cocoa powder or sprinkles. Instructions Place finely chopped chocolate in a heat-proof bowl. Set aside. Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave. Add the butter to the chocolate and pour the heavy cream evenly on top. Let the warm cream, butter and chocolate sit for 5 minutes. Add the vanilla extract then stir until the chocolate and butter have completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. (You might want to pour into a flat, shallow dish like an 8x8 pan so the mixture evenly and quickly sets.) Scoop the set truffle mixture into mounds that are about 2 teaspoons. Roll into balls. (Might be pretty sticky.) Roll each ball in the topping of your choice. Place in airtight container. At room temperature they last for 3-4 days. In the fridge they will last for up to 2 weeks. No matter where you store them, let them get to room temperature before enjoying! (From Sally's Baking Addiction) Ingredients two 4- oz baking chocolate bars, very finely chopped (226g) 2/3 cup heavy cream (160 ml) 1 tbsp unsalted butter (optional but suggested) 1/2 tsp vanilla extract toppings: shaved coconut, crushed nuts, sprinkles, cocoa powder
