Chocolate Truffles

Prep Time: 5

Cook Time: 5

226 g dark chocolate, very finely chopped
½ cup heavy cream (35% fat)
1 tbsp butter, room temperature
1 tsp vanilla essence (or any flavor of choice: orange, raspberry, pistachio, coconut, almond, etc.)

Heat the heavy cream to a simmer, either in the microwave or on the stove top in a heavy based pot on medium heat.
To prepare the chocolate ganache, place the finely chopped chocolate into medium size bowl. Add the butter and heavy cream on top. Allow the ingredients to rest for 5 minutes. Add the essence of choice and stir the ingredients until the chocolate has completed melted. Allow the ganache to cool down to room temperature and then place in the fridge for 1 to 2 hours.
With a small ice-cream scooper, scoop out truffle mixture and roll out into small ball. If the mixture gets sticky, coat your hand with cocoa powder. Allow the truffle balls to rest the fridge for another hour, ideally overnight before coating with your topping of choice. Roll the truffle balls into the topping of choice.
Ideally serve at room temperature. To store, keep in an air-tight container and keep in the fridge for up to days.