Rich, creamy, and perfectly bite-sized, these homemade chocolate truffles melt in your mouth for a decadent treat.

Scale

8 ounces (225g) semi-sweet chocolate, finely chopped

½ cup (120ml) heavy cream

1 teaspoon pure vanilla extract

Pinch of salt

Cocoa powder, finely chopped nuts, or shredded coconut for coating

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1. Place the finely chopped chocolate in a heat-safe bowl.

2. Heat the heavy cream until it begins to simmer.

3. Pour over chocolate and let sit 2–3 minutes.

4. Stir until smooth and melted.

5. Add vanilla and salt.

6. Refrigerate 1–2 hours until firm.

7. Scoop and roll into balls.

8. Coat in cocoa powder, nuts, or coconut.

9. Chill 15 minutes before serving.

Use high-quality chocolate for the best taste.

Add orange zest, espresso, or peppermint for variation.

Store in an airtight container for up to 2 weeks.