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Chocolate Truffles 

Want to feel fancy without all the work?? Then this two ingredient recipe is the one for you!! These ganache filled treats are as indulgent as they are easy to make! I dare you to just have one 🤪 Today I made: -Cocoa Powder -Chopped Almonds -Graham Cracker Crust -Cherrio Crumble -Powdered Sugar -Butterscotch Nibs

*Ingredients*

two 4-ounce quality chocolate bars (226g), very finely chopped*

2/3 cup (160ml) heavy cream*

Toppings: cocoa powder, chopped almonds, chopped graham crackers,  chopped cherrios, powdered sugar, chopped butterscotch morsels.

*Directions*

Place the chocolate in a heat-proof bowl. Set aside.

Heat the heavy cream in a sauce pot on medium low heat until it is simmering. You can also heat it in the microwave in a microwave safe bowl!

Pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.

Scoop the set truffle mixture into 2 teaspoon-sized mounds. A cookie scoop is the perfect size for a traditional truffle. You can also mold about 1 Tablespoon for larger truffles. Roll each into balls. This gets a little sticky, so see my tips above.

Roll each into toppings, if desired. Truffles taste best at room temperature!