Dark Chocolate Truffles

1. 1

   Place chocolate in heatproof bowl.

2. 2

   In saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan.

3. 3

   Pour over chocolate; whisk until smooth.

4. 4

   Whisk in vanilla.

5. 5

   Cover and refrigerate until firm, about 2 hours.

6. 6

   Using melon baller or teaspoon, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets.

7. 7

   Gently roll each to round off completely.

8. 8

   Freeze until hard, about 1 hour.

9. 9

   (Can Make-ahead: Cover and freeze for up to 1 day.)

10. 10

    Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring.

11. 11

    Remove from heat and let cool slightly.

12. 12

    Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess.

13. 13

    Return to waxed paper-lined baking sheet.

14. 14

    Refrigerate until coating is hardened, about 2 hours.

15. 15

    *I can't really remember how many they make; but it also depends on how big you make the truffles.

* Per serving · 4 servings · Values may vary.

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