Unsalted pistachios and hazelnuts, finely chopped (optional)
Chop the chocolate into small pieces with a sharp knife and put them
in a medium-sized, heat-safe bowl.
Use semisweet chocolate chips if you don’t
want to bother chopping chocolate.
Put the cream into a heavy saucepan and bring it to a slow boil.
cream and chocolate
Pour the boiled cream over the chocolate and stir it gently until smooth,
about five minutes. Stir in the vanilla extract.
You can substitute cognac for the vanilla
Cover loosely with plastic wrap and refrigerate until firm, at least
Sift cocoa into a medium-sized bowl; then wash your hands.
Roll teaspoon-sized amounts of the chilled chocolate mixture into balls
and gently roll them in cocoa with your hands. Work quickly so the heat
from your hands doesn’t melt the chocolate.
Coat some of the truffles in coconut, or finely
chopped pistachios or hazelnuts.
Chill on a baking sheet lined with wax paper until firm, about 30 minutes.
Store in an airtight container in the refrigerator for up to two weeks.