My mom & I made these "to take to the neighbor's holiday party" but we kept most of them! They are really are easy to make, and they are delicious... almost addictive.
Makes 60-70
Prep time: 30 min (but must chill over-night!)
Total time: 30 min + chilling
16 ounces Hershey's special dark chocolate, finely chopped
1 2/3 cups heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
unsweetened cocoa powder, for rolling
Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate. Cover bowl with plastic wrap and let stand 10 minutes. Uncover and whisk chocolate mixture until smooth. Mix in vanilla and salt. (To make chocolate raspberry truffles substitute 2 tablespoons Framboise for the vanilla.) Pour into a 9-inch pie plate and let cool 15 minutes. Cover with plastic and refrigerate over-night. (If your in a rush refrigerate until completely set, at least 3 hours.)
With a melon baller, a 1-inch scoop, or a teaspoon, scoop out chocolate mixture and place on parchment paper. Coat hands with cocoa and roll truffles into balls; place on parchment-lining baking sheet. Refrigerate until set, about 15 minutes. (To store, cover with plastic and refrigerate, up to 2 weeks).
per piece: 51 cal; 4.1 g fat (2.4 g sat fat); 0.6 g protein; 4.2 g carb; 0.5 g fiber
Modified based upon the Food Network Magazine
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