Celestial Chocolate Truffles

Allergens

Dairy, Soy

Ingredients

• 8 oz dark chocolate (70% cocoa), finely chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 cup cocoa powder, for rolling

Instructions

1. In a heatproof bowl, combine the finely chopped dark chocolate and heavy cream.
2. Microwave in 30 second intervals, stirring between each, until the chocolate is fully melted and smooth.
3. Stir in the unsalted butter, vanilla extract, and sea salt until well combined.
4. Cover and refrigerate for at least 2 hours or until firm enough to handle.
5. Scoop the mixture into small balls using a melon baller or your hands.
6. Roll each truffle in cocoa powder and place on parchment paper.

Chef’s Insight

The sea salt adds a touch of sophistication and balances the sweetness of the truffle.

Notes

The truffles can be made ahead of time and stored in the refrigerator until ready to serve.