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Simple Chocolate Truffles

Yields1 Serving

 1 part cream
 3 parts semi-sweet or dark chocolate (chopped or chips or nibs)
 cocoa or finely chopped toasted nuts, for rolling

In a smallish saucepan, bring your cream to a simmer and then turn off the heat. If you're using extract, add it now, then dump in the chocolate and let it sit for several minutes. Give it a stir until it's smooth and chill until firm. Roll into balls and roll the balls in cocoa to coat. Store in the fridge, but serve at room temperature (chocolate should never be served cold).