Truffles!

Easy to make, and very rewarding!

Basic Ingredients:

• 8 oz semisweet or bittersweet chocolate (high quality, 62% cacao or higher)
• 1/2 cup heavy whipping cream
• 1 tsp vanilla extract

Optional Alternative Flavorings (substitue for vanilla extract):

• 1-2 Tbsp amaretto
• 1 tsp almond extract
• 1 bunch mint leaves, stems removed, chopped, about 1 cup
• 1 cinnamon stick & 2 cardamom pods
• 2-3 drops essential oil (such as lavender or mandarin orange)

Truffle Coating Ideas:

• dark cocoa powder
• finely chopped nuts
• large-grain salt & sugar
• dipping chocolate

Heat whipping cream in double-boiler. Alternatively, if you don't have a double-boiler, bring whipping cream to a very low simmer in a saucepan. If you are using a flavoring other than vanilla extract, add it to the cream. If you are using a solid flavoring, such as the mint leaves or cinnamon & cardamom, remove the cream from the heat after it simmers, and let it steep for an hour. Strain the solid ingredients out, and return the cream to a low simmer.

Add the chocolate and vanilla extract to the double-boiler, and stir until the mixture is smooth. Allow the mixture to cool, and refrigerate the mixture for two hours.

After refrigerating, roll out teaspoon-sized balls from the mixture. I did this by using a small melon-baller and then rolling the balls in my hand to make them round. If you do this, try to hold them for as little time as possible, because they will begin to melt. Put all of the truffle balls on a cookie sheet covered with parchment paper and chill overnight (overnight is ideal, but I was only able to chill them for a couple of hours, because I was pressed for time, and it worked okay).

Take them out and roll them in your cocoa powder, nuts, or salt/sugar, or dip them in your melted dipping chocolate. My favorite combination was dark chocolate (vanilla extract only) truffles coated in salt and sugar. Sooo good! This recipe should make between 30 and 40 truffles.