How to Make Homemade Chocolate Truffles

Ingredients

• 8 ounces of semi-sweet or bittersweet chocolate, well chopped into small pieces
• 1/2 cup of heavy whipping cream
• 1 teaspoon of vanilla extract
• Mint leaves
• Cinnamon and cardamon
• Amaretto
• Almond extract
• Cocoa powder
• Finely chopped walnuts
• Finely chopped almonds

Directions

1. Warm the heavy whipping cream in a small, heavy saucepan until it reaches a gentle simmer, stirring occasionally and using a spatula to clear the sides as it heats.
2. If you’re choosing one of the suggested flavor variations, add it to the cream now and skip the vanilla in the next step. For mint or any other solid flavoring, take the simmered cream off the heat and let it steep for 1 hour, then strain out the solids, bring the cream back to a simmer, and continue with the recipe.
3. Put the chocolate in a separate bowl. Pour the hot cream over it, add the vanilla, and let everything sit for a few minutes before stirring until the mixture is completely smooth. This is your ganache.
4. Once the ganache has cooled, transfer it to the refrigerator for 2 hours.
5. Scoop the ganache with a teaspoon and shape it into balls. Work quickly with your hands, since the chocolate will soften from their warmth, and set each truffle on a parchment-lined baking sheet. Refrigerate overnight.
6. Coat the truffles in cocoa powder or chopped nuts, then serve them, or return them to the refrigerator until you need them.