A thoughtful gift for your Valentine. This recipe can be made up to 2 weeks ahead of serving if kept chilled.
3/4 cup whipping cream
1 12 oz. package semi-sweet chocolate chips
2 tsp vanilla
1/4 cup unsweetened cocoa powder
Step 1: In a medium pot, bring cream to a boil over low-medium heat. Remove from heat, add chocolate chips then whisk until melted and smooth. Whisk in vanilla. Pour mixture into medium bowl. Cover and chill until firm, about 4 hours.
Step 2: Drop rounded teaspoonfuls of the chocolate mixture onto a cookie sheet lined with wax paper. Freeze until firm, about 1 hour.
Step 3: Place cocoa in a small bowl. Roll truffles between hands into balls. Roll truffles in cocoa then place on serving tray and cover with plastic. Chill truffles until ready to serve.
Flavour variations: Substitute rolling cocoa for finely chopped unsalted pistachio nuts or toasted sweetened coconut.
Makes 30 pieces