¼ cup Lamers Dairy heavy whipping cream
1 1/3 cups bittersweet or semi-sweet chocolate chips
4 tablespoons (1/2 stick) unsalted butter, cut up into small pieces
¼ teaspoon pure vanilla extract
½ cup unsweetened cocoa powder
Heat Lamers Dairy heavy whipping cream in a small sauce pan over medium heat until small bubbles form around the edge of the pan.
Remove from heat and add butter and chocolate chips and stir until butter and chocolate are completely melted and the mixture is very smooth. Return the pan to medium heat briefly if necessary for everything to melt.
Let the mixture cool for about 15 minutes and add the vanilla. Transfer the mixture to a shallow container. Cover and refrigerate until solid, approximately four hours or overnight.
Use a melon baller to scoop out rough balls. Form each ball with your palms. Drop into cocoa powder and toss to coat. Keep covered and refrigerated. Let the truffles come to room temperature before eating for best flavor.
Chocolate Almond Truffles – Add ¾ teaspoon pure almond extract with the vanilla extract. Roll the truffles in finely chopped toasted almonds.
Chocolate Grand Marnier Truffles – Add 2 tsp of Grand Marnier (orange Liqueur) when mixture has cooled. Roll in cocoa powder.