Chocolate Truffle Recipe
You can omit the alcohol entirely, or substitute it for Baileys, Kahlua, or Frangelico. These toppings are just suggestions, feel free to use whatever toppings you have on hand. You're creativity is your only limitation.
Ingredients
2 cups semi-sweet chocolate, coarsely chopped
1 cup heavy cream
2 Tablespoons unsalted Butter, softened
1 teaspoon vanilla extract
2 Tablespoons VeeV Acai Spirit, if desired
(null) cocoa powder, sifted
natural coconut, shredded
powdered sugar, sifted
peppermint candy, finely chopped
Heath bar, finely chopped
pistachios, finely chopped
Method
1. Place chocolate in a medium bowl, set aside. Heat cream over medium-high heat in a small saucepan. Bring just to the boil. Pour hot cream over chocolate; whisking to combine.
2. Add butter, vanilla, and VeeV. Whisk again until smooth and creamy.
3. Cover with plastic wrap; refrigerate until firm; at least 2 hours or overnight.
4. Line a baking sheet with parchment paper. Using a melon baller scoop out balls of ganache. (You may need to roll them in your hand if you want uniform balls.). Place balls onto parchment.
5. Once all the truffles are scooped, dip them into the desired toppings. Place truffles into cellophane bags or boxes for gifts. Truffles will keep, refrigerated, for up to 2 weeks. Bring to room temperature before serving.
