- Prep Time: 30 minutes
- Cook Time: Chill for 1 hour
- Servings: 30 total truffles
- Course: Dessert
Reynolds Kitchens Tip
Roll chocolate truffles into desired topping mixture while still slightly wet on the outside. If truffles have hardened, reroll using your hands just before tossing into the topping mixture.
- 1 pound dark chocolate, chopped
- 1 cup heavy cream
- 1/4 teaspoon vanilla
PLACE the dark chocolate in a large bowl.
HEAT the cream in a saucepan until it just about reaches a simmer
POUR the cream over the melted chocolate. Add the vanilla extract and let set for 1 minute.
STIR the cream and chocolate tougher until fully incorporated and smooth.
Transfer to refrigerator until firm enough to roll into balls, about 1 hour. Stir the mixture occasionally while cooling.
LINE a baking sheet with Reynolds® Parchment Paper.
ROLL chocolate into 1-inch truffles. Transfer to parchment-lined baking sheet. Toss in one of the toppings below.
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