The best chocolate truffles rolled in chocolate sprinkles.
- 8 oz 70% dark chocolate, finely chopped
- 8 oz 55% dark chocolate, finely chopped
- 16 oz heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla
- 10 oz chocolate sprinkles
Place the chocolate in a heat proof bowl. Set aside.
In medium saucepan, bring the cream, butter and vanilla almost to a boil—the cream should be hot and a few bubbles should be present around the edges of the pan.
Pour over the chocolate and whisk until the chocolate is fully melted and the mixture is smooth. Whisk through a mesh strainer into a bowl and refrigerate for one hour.
Pour the sprinkles in a shallow bowl
Scoop the batter into 2 teaspoons sized balls and roll in sprinkles to evenly coat. Place on a platter and repeat for remaining truffles.
Store leftover truffles in a cool place or in the refrigerator.