Dark Chocolate Truffles

• 10 ounces dark chocolate plus additional chocolate for dipping
• 3 tablespoons butter
• 1 cup heavy whipping cream

Melt chocolate in double boiler (bowl placed over a shallow pot of boiling water – make sure the boiling water does not touch the bottom of the bowl). Remove from heat. Add remaining ingredients and stir to combine. Place in heat-safe container and allow to cool until solid (in the refrigerator for faster cooling). Use a melon baller or teaspoon to scoop out even amounts, roll into shape and then dip into additional melted chocolate to cover. Place on cookie sheet lined with parchment paper until chocolate hardens. You may store truffles in an airtight container in the refrigerator for up to 2 weeks.

*Flavor your truffles with your favorite extract or liqueur – add 2 tablespoons with the butter and heavy cream.

White Chocolate Truffles

• 6 ounces white chocolate plus additional chocolate for dipping
• 2 tablespoons heavy whipping cream

Melt chocolate in double boiler (bowl placed over a shallow pot of boiling water – make sure the boiling water does not touch the bottom of the bowl). Remove from heat. Add whipping cream and stir to combine. Place in heat-safe container and allow to cool until solid (in the refrigerator for faster cooling). Use a melon baller or teaspoon to scoop out even amounts, roll into shape and then dip into additional melted chocolate to cover. Place on cookie sheet lined with parchment paper until chocolate hardens. You may store in an airtight container in the refrigerator for up to 2 weeks.

*Flavor your truffles with your favorite extract or liqueur – add 1-2 tablespoons (to taste) with the heavy cream.

*For any holiday or special event you may add food coloring to make these truffles more festive (i.e. red or blue food coloring for the Fourth of July, red or green food coloring for Christmas, etc.)

Milk Chocolate Truffles

• 6 ounces milk chocolate plus additional chocolate for dipping
• 2 tablespoons heavy whipping cream

Melt chocolate in double boiler (bowl placed over a shallow pot of boiling water – make sure the boiling water does not touch the bottom of the bowl). Remove from heat. Add whipping cream and stir to combine. Place in heat-safe container and allow to cool until solid (in the refrigerator for faster cooling). Use a melon baller or teaspoon to scoop out even amounts, roll into shape and then dip into additional melted chocolate to cover. Place on cookie sheet lined with parchment paper until chocolate hardens. You may store in an airtight container in the refrigerator for up to 2 weeks.

*Flavor your truffles with your favorite extract or liqueur – add 1-2 tablespoons (to taste) with the heavy cream.