chocolate truffles

Ingredients:

• 8 ounces (225g) dark chocolate (70% cocoa), finely chopped
• 1/2 cup (120ml) heavy cream
• 2 tablespoons (30g) unsalted butter, cut into pieces
• 1 tablespoon (15ml) brandy or rum (optional)
• 1/2 cup (50g) unsweetened cocoa powder, for coating
• 1/4 cup (30g) finely chopped toasted nuts, for coating (optional)
• 1/4 cup (30g) grated coconut, for coating (optional)

Instructions:

1. Place the finely chopped dark chocolate in a medium heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat immediately before it boils.
3. Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes to allow the chocolate to melt.
4. Gently stir the mixture with a whisk or spatula until the chocolate is fully melted and the mixture is smooth and glossy. Add the butter and brandy or rum (if using) and stir until well combined.
5. Cover the bowl with plastic wrap and refrigerate for 1-2 hours, or until the mixture is firm enough to scoop.
6. Using a teaspoon or small cookie scoop, scoop small portions of the chocolate mixture and roll them into balls between your palms.
7. Place the cocoa powder, nuts, and coconut in separate shallow dishes. Roll each truffle in the desired coating until evenly covered.
8. Arrange the coated truffles on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to set before serving.

Notes:

These chocolate truffles can be stored in an airtight container in the refrigerator for up to 2 weeks. For a flavor variation, try adding a teaspoon of vanilla extract or orange zest to the chocolate mixture. Serve chilled or at room temperature as a delightful dessert or gift.