All you need is chopped chocolate, heavy whipping cream, butter, and vanilla. It takes about 2 minutes in the microwave and then you set it in the fridge until the chocolate hardens. Easy peasy lemon squeezy.
Impress your guests without them ever knowing how easy it is.
12 oz bittersweet premium chocolate, chopped
3/4 cup heavy cream
4 tablespoons unsalted butter
1 tsp vanilla extract
Assorted coatings: shredded coconut, cocoa powder, hazelnuts, pistachios, etc.
In a microwave-safe bowl, heat chocolate, cream, and butter in microwave on high for 1 minute. Remove from microwave and stir.
Heat 1 more minute or until chocolate is almost melted. Remove from microwave. Stir until chocolate is completely melted and mixture is smooth,
Refrigerate until mixture is firm, about an hour. I let it sit in the fridge overnight because the mixture didn’t seem hard enough.
Spread your coatings of choice on flat plates. Using a melon baller, scoop chocolate into 24 equal balls. Roll balls in coatings (yes, I snickered at that).
Place each truffle on a parchment-lined baking sheet. Chill at least 30 minutes before serving. Store in an airtight container up to 1 week or freeze up to one month.