Specially For Christmas Homemade Chocolate Truffle

Chocolate truffles are easy to make! Heat cream and pour over dark chocolate to make a ganache. Flavor and roll in nuts or cocoa powder for your own spin. Make a batch for your next special occasion! Truffles are the simplest of candies to make. Cream, chocolate, and time is all it takes to create something blissfully elegant, decadent, and delicious.

Be sure to use organic cream and high quality chocolate. If you can find it, chocolate that is 62% cacao or higher is best. The quality of these ingredients will affect the final product.

Ingredients

Basic truffle ingredients

8 ounces semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), finely chopped
1/2 cup heavy cream
1 teaspoon vanilla extract

Optional base flavorings

Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
Amaretto (1 to 2 tablespoons)
Almond extract (1 teaspoon)

Truffle coatings

Unsweetened cocoa powder
Finely chopped walnuts
Finely chopped almonds

Method

* In a small, heavy saucepan, bring the heavy whipping cream to a simmer (stir and scrape down the sides with a spatula every few minutes).

* If you are using a liquid flavorings, stir it in with the cream (and ignore the vanilla in the next step).

* If adding mint or other solids for flavor, remove the cream from heat, add the flavor solids, and let steep for an hour. Then strain away the solids, and return the cream to a simmer. Proceed with the recipe.

* Place the chocolate in a separate bowl. Pour the hot cream over the chocolate. Add the vanilla (if not using a different flavoring in previous step), and allow to stand for a few minutes. Then, stir until smooth. (This chocolate base is called ganache.)

* Allow the ganache to cool to room temperature. Then, place in the refrigerator for two hours.

* Prepare a baking sheet by lining it with parchment paper. Use a teaspoon to scoop out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on the prepared baking sheet. Place in the refrigerator overnight.

* Roll in cocoa powder or chopped nuts and serve.

* If not serving right away, keep the coated truffles covered in the refrigerator for up to 4 days. For the best flavor and texture, let truffles come to room temperature before serving.