Easy Chocolate Truffles
Serving Size / Yield
- 8 oz. semi-sweet chocolate, chopped
- 1/2 C. heavy whipping cream
- 1 tsp. vanilla
In a small saucepan, simmer the heavy cream. In a large bowl, pour the cream over the chocolate and vanilla. Stir until smooth. Allow to cool completely. Refrigerate for two hours. Roll out balls and work quickly to roll in sprinkles and set on parchment paper. Return to refrigerator to harden.