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Export 4 ingredients for grocery delivery
Step 1
Place the chocolate in a heat-proof bowl. Set aside.
Step 2
Place the cream in a saucepan over medium heat (or you can heat it to simmering, in the microwave). Cook for 2-3 minutes or until cream is simmering.
Step 3
Pour the cream over the chopped chocolate and allow mixture to rest for 3-5 minutes.
Step 4
Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.
Step 5
Scoop the mixture into 1 tablespoon-sized mounds. Roll each into balls.
Step 6
If the chocolate gets too soft and starts to melt, you can chill it until it becomes easier to work with again. This gets a little sticky, so see my tips above.
Step 7
Roll each into toppings, if desired. Place them on a sheet pan lined with parchment and chill until firm. After the truffles are firm, you can transfer them to an airtight container.
Step 8
Store your truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they taste best served at room temperature.).
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