Happy New Year!
2012 has been a magnificent year. I got my frist job, graduated high school, survived my first semester of college, and found my passion for baking.
I had no idea what kind of dessert to make for New Years so I did a little research. I then found that chocolate truffles are a symbol of good luck. Not only that, but they’re elegant and fancy just as the vibe of New Years should be.
These are so rich and fudge-y. They completely melt in your mouth.
Here’s to an enriching 2013!
Ingredients: (makes about 20)
8 oz semisweet chocolate (I used two 4 oz Girrhadili bars)
1/2 cup heavy cream
1 teaspoon vanilla extract
Equal parts cocoa powder and powdered sugar (sifted), for rolling
Melt together the chocolate and heavy cream in a double broiler. Stir in the vanilla and refrigerate overnight (or at least one hour). Once cooled, scoop and shape into one inch balls (I used a melon baller to make them even.) Roll them in the cocoa and powdered sugar mixture until coated and serve! Enjoy!