Creamy, dreamy chocolate truffles that melt into blissful treats.
Author: Judy Purcell
1/3cupheavy whipping cream
1cupbittersweet chocolate , about 5.5 oz chopped or in chips
1cupsemi-sweet chocolate , about 5.5 oz chopped or in chips
Any favorite coating
Mix heavy cream and coconut oil in a small pot over med-low heat and bring to a strong simmer. Remove from heat and add the vanilla and chocolates.
Stir until chocolate is melted and smooth.
Pour into a bowl and refrigerate for for at least two hours, or until mixture is firm to the touch.
Prepare desired coatings and place in separate bowls. Once the chocolate is hardened, use a melon baller or a small cookie scoop to create balls of chocolate (bite-size is best). Roll each ball in your hands to round and smooth, but don't worry about trying to make them perfectly round.
Roll each truffle ball in desired coating, pressing lightly to help adhere, and arrange in an air tight container to store in the refrigerator until ready to serve.
Allow to sit at room temperature for 5-10 minutes before serving for a silkier texture.
Unsalted butter can be used as a substitute for the coconut oil for more traditional truffles. To make dairy-free truffles, substitute coconut cream for the heavy whipping cream and use chocolate that does not contain milk products.