8 ounces bittersweet or semisweet chocolate, chopped
½ cup heavy cream
8 teaspoons unsalted butter
1 teaspoon vanilla extract
Coatings: chopped pistachios and almonds, confectioners’ sugar, unsweetened cocoa powder, and edible Pearl Dust in gold, ruby red, and silver (wilton.com)
Makes 12–16 truffles
Heat chocolate, cream, and butter in the microwave on high for 1 minute. Stir and heat on high for another 30 seconds to 1 minute. Stir until smooth. Stir in vanilla extract. Refrigerate until firm, 30 minutes to 1 hour. Scoop into balls and roll in coatings. Chill 30 minutes.
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