This decadent treat is sought after in Chocolatier’s shops, and certainly they produce some fine truffles! The truth is, truffles are an easy treat to make at home and the base is a delectable multi-purpose chocolaty ganache which can also be used in cake decorating.

Tips to get you started:

· Use at a minimum 80% cacao chocolate for your ganache base.

· Food prep gloves cut down on the mess when you are ready to roll the truffles.

· Truffles are best enjoyed at room temperature, and best stored in the refrigerator or other cool, dry place in an airtight container for up to two weeks.

Tools: Saucepan, mixing bowl, melon baller, food prep gloves, plate, sheet pan, parchment paper or Silpat mat.

Prep time: 20-30 minutes

Cook time: 10-15 minutes

Inactive time: 30-60 minutes

Serves: 20

Ingredients:

8 oz 70% (or higher) dark chocolate

8 oz heavy whipping cream

Your choice of garnish: Chopped nuts, sea salt, cocoa powder, sprinkles, etc.

Part one: Measure out 8 oz dark chocolate of your choice, and chop into fine, uniform bits to allow for even melting. Place the chocolate into a medium sized ceramic or glass bowl and shake into an even layer. Measure out 8 oz heavy whipping cream and place in a small saucepan. Heat on medium until the cream starts to gently steam (no boiling!). Once the cream is hot, pour it over the chocolate and allow this to sit for a minute.

Part two: While the mixture sits, get a small, shallow metal pan with edges, a small jelly roll pan for example, and line with parchment paper. Gently whisk the chocolate and cream mixture until the visible grains dissolve and the surface looks shiny. Pour the mixture into the lined pan and refrigerate for at least 30 minutes.

Part three: While you wait for the mixture to chill, prepare your garnish(es) of choice, placing them on a small plate so that it will be easy to roll the truffles in the garnish to coat them. If desired, put on a pair of disposable food preparation type gloves to minimize the mess.

Part four: Once the mixture has chilled sufficiently to hold shape, use a small melon baller to scoop chocolate and roll into balls the size of a large marble (not bigger than a ping pong ball). Roll the resulting balls in your garnish and serve.

Serving suggestion:

Tiny chefs at home? They can:

· Help measure ingredients

· Help roll the formed truffles in fun garnishes (and enjoy the end product!)

Recipe yield:  approx. 20 servings. Serving is 1 truffle

Nutritional information:

Total Calories: 73

Total Fat: 7 g

Cholesterol: 20 mg

Sodium: 4 mg

Total Carbohydrates: 3 g

Sugars: 1 g

Protein: 0 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.