Quick And Easy Chocolate Truffles
Serving Size / Yield
- 16 oz. semisweet chocolate, finely chopped
- 1 2/3 C. heavy whipping cream
- 1 tsp. vanilla extract
- Dash salt
Add chocolate to a bowl. In a saucepan, heat heavy cream until it slightly simmers and pour over chocolate. Cover bowl with plastic wrap and set aside for 10 minutes. Uncover and whisk in vanilla and salt until smooth. Cover once more and refrigerate for 2 to 3 hours until set. Use a melon baller or spoon to scoop out chocolate and roll into balls. Place on a parchment paper lined baking sheet, freeze to set up, and decorate however you want.