Nutty Dark Chocolate Truffles
Serving Size / Yield
- 16 oz. dark chocolate morsels
- 1 C. heavy whipping cream
- 12 oz. chocolate candy melts
- 1 C. chopped nuts/ toasted coconut (your preference)
Heat the whipping cream in a saucepan until it’s nearly boiling. Pour this in a bowl over the chocolate chips and stir it until it’s smooth. Refrigerate the chocolate for 2-3 hours until it firms up completely. Scoop the chocolate out with an ice cream spoon. Melt the candy melts and fold in the nuts. Dip the chocolate balls into it and line the truffles on a cookie sheet to cool (5-10 minutes).