INGREDIENTS

INSTRUCTIONS

Place the chocolate and heavy cream in a medium bowl over a pot of
simmering water and stir until the chocolate is completely melted.
Remove from the heat and stir in the vanilla extract. Scrape the
mixture onto the center of a baking sheet and spread the ganache into
an even layer with a spatula. Cover the surface with plastic wrap and
place in the refrigerator for 30-40 minutes or until firm.
Remove the chocolate mixture (ganache) from the fridge and let it
stand at room temperature until it has softened. Remove plastic and,
using a spatula, work the ganache by spreading it back and forth on
the baking sheet for 30-40 seconds or just until it starts to
thicken. Scoop the ganache with a small cookie scoop and place the
truffle mounds onto a clean, parchment-lined baking sheet.
Refrigerate truffles for 10 minutes until just firm enough to roll
into a ball. Lightly roll the rounds in cocoa powder and place in the
refrigerator for five minutes more.
Remove from fridge and roll in coconut, almonds, or more cocoa powder.
Store in an airtight container between layers of waxed paper in the
refrigerator. Remove 10 minutes before serving. (Truffles can also be
stored in the freezer for up to one month and thawed before serving.)
Yields 25 truffles
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