Strawberry-Infused Chocolate Truffles

1. 1

   Note the dough requires at least 2 hours inactive refrigeration time and the assembled truffles require an additional hour.

2. 2

   Bring cream to a simmer in a medium-sized saucepan over low to medium-low heat. Add butter and vanilla. Stir until melted and mixed. Add chocolate, one square at a time until melted. Remove from heat.

3. 3

   While chocolate is still warm and melted, mix with jam. Refrigerate at least 2 hours, or until firm enough to shape into balls.

4. 4

   Line a baking sheet with wax paper. Drop mixture by teaspoonfuls onto baking sheet and shape into balls with your hands. Roll them in the cocoa powder or your desired coating.

5. 5

   Refrigerate for 1 hour before serving. Store in airtight containers.

* Per serving · 4 servings · Values may vary.

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