Chocolate Truffles

Christmas is coming, and who doesn't want a quick, simple, easy yet extremely delicious recipe? Which requires only 2 ingredients (optional, if you do not want to add butter)...

These truffles are so creamy, so tasty and so customizable. You could add espresso to it, add baileys (or whiskey, like I did) or anything or make them as is. You could cover them witch some old-fashioned cocoa powder or some crushed toasted walnuts or desiccated coconut or sprinkles or just sprinkle some flaky salt. The choice is up to you what you want to do with these decadent truffles.

I divided my batch in 3 and added whiskey in one-third (the ones topped with salt), added espresso in the other third (the ones with walnuts) and made one third into simple truffles (the ones topped with cocoa powder)

Yield: 24-26 truffles

INGREDIENTS:

Two 4-ounce good quality chocolate bars (230 g), very finely chopped*

1/2 cup (130ml) Heavy cream

Optional: 1.5 T Unsalted butter, room temperature

Optional: 1 T espresso powder, 2 T alcohol of choice, 1/2 t vanilla extract or 1/2 t peppermint extract, etc

Toppings: Unsweetened cocoa powder, Sprinkles, Crushed nuts, Flaky salt, etc

INSTRUCTIONS:

1. Place the chocolate in a heat-proof bowl. Set aside. Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.

2. Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes, then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 2-3 hours.*

3. Using a tablespoon measurement (well greased with oil or sprayed) scoop the set truffle and form balls. (This gets a little sticky, so grease your hand nicely too).

4. Roll each into toppings, if desired. Truffles taste best at room temperature!

NOTES:

1. To avoid the truffles mixture sticking everywhere, grease your hands and all the other tools before using.

2. *If you want to add additional flavoring to your truffles you can do so in step 2 before refrigerating them. I divided my mixture into thirds, equally, then added espresso powder to one and whiskey to the other before covering each of them individually and letting them set.