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Ingredients
- 1/2 cups Heavy Cream
- 1/4 cups Butter
- 1 teaspoon Vanilla Extract
- 8 ounces, weight Good Quality Bittersweet Chocolate, Broken In Squares
- 1/4 cups Strawberry Jam, Melted
- 1/4 cups Baking Cocoa
Method
- Note the dough requires at least 2 hours inactive refrigeration time and the assembled truffles require an additional hour.
- Bring cream to a simmer in a medium-sized saucepan over low to medium-low heat. Add butter and vanilla. Stir until melted and mixed. Add chocolate, one square at a time until melted. Remove from heat.
- While chocolate is still warm and melted, mix with jam. Refrigerate at least 2 hours, or until firm enough to shape into balls.
- Line a baking sheet with wax paper. Drop mixture by teaspoonfuls onto baking sheet and shape into balls with your hands. Roll them in the cocoa powder or your desired coating.
- Refrigerate for 1 hour before serving. Store in airtight containers.
