Chocolate Truffles

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   1. In a 2-quart, heavy-bottomed saucepan, bring the cream to a light simmer over medium heat.

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   2. Meanwhile, measure the chocolate and place it in a heat resistant bowl.

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   3. Once the cream reaches a light simmer, pour it over the chocolate. Wait about 10 seconds for the cream to work its way into all of the crevices of the chocolate, then whisk to combine.

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   4. Let the ganche cool for 10 minutes before placing in the refrigerator until chilled, about 2 hours.

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   5. Meanwhile, chop toppings for truffles. Don't feel limited to almond, coconut, and graham cracker-that's all I had lying around.

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   6. Using a mini ice cream scoop, scoop ganache and roll into a ball with your hands. Time to get messy.

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   7. Coat truffle in topping and place in a mini cupcake liner. (A tiny bit of sea salt added to one or all of the toppings is quite nice. Just saying.) Refrigerate until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.