Cooking time: 5 minutes
Ingredients:
3/4 cup heavy whipping cream
2 tablespoons unsalted butter, cut into 4 pieces
2 cups (11 1/2 ounces) bittersweet chocolate chips
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup miniature white chocolate chips
Directions
In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. The mixture should form tiny bubbles and measure about 175° F. on a thermometer; do not let the mixture boil, or it may form a skin on top. (If this does happen, use a spoon to carefully lift off the skin and discard it.)
Remove the pan from the heat, add the bittersweet chocolate chips, and let them sit in the hot cream mixture for about 30 seconds to soften, then whisk until all of the chocolate is melted and the filling is smooth and. Stir in the vanilla.
Pour the filling into a medium bowl and press a piece of plastic wrap directly against the surface. Poke a few small holes in the wrap with the tip of a knife to let steam escape. Refrigerate until the mixture is firm, about 3 hours, or overnight.
Set out 30 mini-muffin liners or candy papers. Lay a large piece of wax paper on the counter.
Pour the miniature chocolate chips into a pie dish or shallow bowl. If the truffle mixture has been refrigerated overnight, it may need to sit at room temperature for about 30 minutes to soften enough to scoop easily. For each truffle, use a tablespoon to scoop out a level tablespoon of the truffle mixture, roll it quickly between the palms of your hands to form a ball about 1 1/4 inches in diameter, and place on the wax paper. Clean your hands when they become sticky with chocolate. Roll each truffle ball in the chocolate chips to coat it thickly, pressing gently on the chips to help them adhere to the truffle, and place in a paper liner. Keep your hands clean so the white chips stay white (I learned this by experience).
The truffles can be stored in a tightly covered container in the refrigerator for up to 5 days. Let the truffles stand at room temperature for about 1 hour before serving. This ensures that they will be soft and creamy.
Choices Other flavoring ideas include almond extract, cinnamon, dissolved instant coffee granules, grated orange or lemon zest, fruit purees, rum, brandy, or liqueurs. Start with a small quantity of a flavoring, taste the mixture, and add more to your taste. You can make an assortment of flavors from one batch by dividing the warm chocolate mixture among several bowls and mixing a different flavor into each bowl.
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