Step 1

Melt chocolate in a chocolate melter or double boiler.

Step 2

Heat cream and vanilla almost to boil. (Microwave to just bubbling stage)

Step 3

Add heavy cream, vanilla, chocolate extract, and melted chocolate.

Step 4

Allow mixture to temper for about 4-5 minutes.

Step 5

Pour hot mixture into a small bowl and cover top with plastic wrap.

Step 6

Allow mixture to chill for a few hours or overnight so it is hard enough to form.

Step 7

Remove hardened ganache from refrigerator and allow to set at room temperature if needed.

Step 8

Using a cookie scoop or tablespoon, form equal amounts of ganache into balls.

Step 9

Set balls onto parchment paper or wax paper and place into refrigerator while preparing chocolate coating.

Step 10

Melt baking chocolate and 1/2 ounce cocoa butter in chocolate melter or double boiler.

Step 11

Add sweeteners and vanilla.

Step 12

Remove ganache from refrigerator and coat with melted topping. For a thicker coating, the truffle will need to be repeat dips in the chocolate after each layer of coating has set.