Makes about 25 truffles
8 ounces semi sweet chocolate, finely chopped (about 1 and ½
½ cup heavy cream
1 teaspoon pure vanilla
1 tablespoon honey
1/8 teaspoon cinnamon
Chopped and toasted almonds
Sprinkles (chocolate or
Crushed candy cane
Chopped salted pistachios
heavy cream to a simmer. Pour the hot cream over the chocolate and whisk until
all of the chocolate is melted and smooth.
You can substitute peppermint extract for the vanilla. Just use a few drops instead of a whole teaspoon. Some other really delicious flavorings are: orange zest, almond extract or your favorite liqueur.
Allow to cool and mix once more. Refrigerate for one hour.
With a melon baller or a teaspoon, scoop out balls of the chocolate and place on a tray or plate lined with parchment paper.
Refrigerate for 30 minutes.
Remove truffles from the refrigerator and roll them in the palm of your hands to shape them into round balls.
Roll them in your favorite toppings and serve!