Ingredients
Scale
**For the Chocolate Truffles:**
- 8 oz 227 g semi-sweet or dark chocolate bars, chopped
- ½ cup 120 ml heavy cream
- Cocoa powder (crushed freeze-dried strawberries & raspberries, sprinkles, etc. for topping)
Instructions
**For the Chocolate Truffles:**
- Add the chopped chocolate and heavy cream to a double boiler over medium heat. Stir occasionally until fully melted and combined.
- Remove the melted chocolate mixture from the stove and transfer it to a small dish. Chill in the fridge for 1 hour.
- Using a small 1-tablespoon cookie scoop, scoop the chilled mixture into small balls and place them on a parchment-lined baking sheet. Chill the truffles in the fridge for another 15 minutes.
- Prepare your desired toppings in small bowls. Coat each truffle with a topping, roll into a ball, then roll in the topping again.
- (Coating the truffles with toppings before rolling helps prevent the chocolate from melting on your hands.)
- Place the finished truffles on a serving dish and serve. They will firm up to the perfect truffle consistency as they sit at room temperature.