Basic truffle ingredients

• 220g  semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), finely chopped
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Optional base flavourings:

• Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
• Cinnamon and cardamom (1 cinnamon stick, 2 cardamom pods)
• Amaretto (1 to 2 tablespoons)
• Almond extract (1 teaspoon)
• Truffle coatings
• Unsweetened cocoa powder
• Finely chopped walnuts
• Finely chopped almonds

Method

Heat the cream to a simmer:

In a small, heavy saucepan, bring the heavy whipping cream to a simmer (stir and scrape down the sides with a spatula every few minutes).

If you are using a liquid flavorings, stir it in with the cream (and ignore the vanilla in the next step).

If adding mint or other solids for flavor, remove the cream from heat, add the flavor solids, and let steep for an hour. Then strain away the solids, and return the cream to a simmer. Proceed with the recipe.

Make the chocolate base (ganache):

Place the chocolate in a separate bowl. Pour the hot cream over the chocolate. Add the vanilla (if not using a different flavoring in previous step), and allow to stand for a few minutes. Then, stir until smooth. (This chocolate base is called ganache.)

Cool to room temperature, then refrigerate:

Allow the ganache to cool to room temperature. Then, place in the refrigerator for two hours.

Roll into balls and chill overnight:

Prepare a baking sheet by lining it with parchment paper. Use a teaspoon to scoop out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on the prepared baking sheet. Place in the refrigerator overnight.

Roll in cocoa powder or your choice of coating:

Roll in cocoa powder or chopped nuts and serve.

If not serving right away, keep the coated truffles covered in the refrigerator for up to 4 days. For the best flavour and texture, let truffles reach room temperature before serving.