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1 teaspoon of vanilla extract
Pinch of salt
Cocoa powder or finely chopped nuts for coating (optional)
Directions
1. Place the chopped milk chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
3. Pour the hot cream over the chopped chocolate and let it sit for about 2 minutes to melt the chocolate.
4. Stir the mixture gently until the chocolate is completely melted and smooth.
5. Add the vanilla extract and a pinch of salt, stirring until well combined.
6. Cover the bowl with plastic wrap and refrigerate for about 2 hours, or until the mixture is firm enough to handle.
7. Using a small spoon or melon baller, scoop out small portions of the chocolate mixture and roll them into balls with your hands.
8. Roll each truffle in cocoa powder or chopped nuts, if desired, for a nice coating.
9. Store the truffles in an airtight container in the refrigerator until ready to serve.
Variations & Tips
For a richer flavor, try adding a tablespoon of your favorite liqueur, such as Baileys or Grand Marnier, to the chocolate mixture before chilling. You can also experiment with different coatings like shredded coconut or powdered sugar for a different texture. If you prefer a darker chocolate, substitute some of the milk chocolate with dark chocolate. For a festive touch, consider adding a sprinkle of sea salt on top of each truffle before serving.
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