Dark Chocolate Holiday Truffles
1/2 cup Garelick Farms Heavy Whipping Cream
10 ounces high quality 60% cacao bittersweet or semi-sweet chocolate, coarsely chopped
3 tablespoons butter
Cranberry- Pistachio Variation
½ cup chopped dried cranberries
½ cup finely chopped shelled, roasted, salted pistachios for garnish, if desired
Spicy Maple Variation
2 teaspoons maple extract
1 teaspoon chili powder
Chili powder for garnish, if desired
- Place whipping cream and chopped chocolate in 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth (3 to 4 minutes). Remove from heat; stir in butter until melted. Stir in selected variation ingredient(s), if desired. Place mixture in bowl; cover. Refrigerate at least 3 hours or until firm.
- Dust hands with powdered sugar. Working quickly using a sturdy spoon, shape about 1 tablespoonful truffle mixture into ball; roll in powdered sugar (or pistachios if making Cranberry-Pistachio variation). Place on waxed paper or parchment paper lined plate. Repeat to make about 24 truffles. Truffle mixture will be soft; repeat dusting hands with powdered sugar as needed.
- If making Spicy Maple Variation very lightly sprinkle with chili powder as garnish, if desired. Store refrigerated.