We honestly love nothing better than indulging in some chocolate (and maybe a bit of wine) after a long week, so if you're ready to cook up a storm for the day that's in it, here's a recipe to help you out.
It's pretty simple to follow, the only bit you have to watch out for is when you roll the chocolate mixture into balls.
OK, ready for it? Let's cook!
Ingredients:
8 ounces of chocolate
160ml heavy cream
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
For toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate
Method:
Place the chocolate in a heat-proof bowl. Set aside.
Heat the heavy cream on the stove until simmering.
Add the butter to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes. Add the vanilla extract then stir until chocolate has completely melted. Place a piece of plastic wrap directly on the surface and refrigerate for 1-2 hours.
Scoop the set truffle mixture into 2 teaspoon-sized mounds. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so be careful.
Roll each into toppings, if desired. Truffles taste best at room temperature.
Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.
Now, sit back with your favourite glass of vino, throw on your current Netflix show and enjoy!
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