Dark Chocolate Truffles

Place chocolate in heatproof bowl. In saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla. Cover and refrigerate until firm, about 2 hours.

Using melon baller or teaspoon, drop by rounded teaspoonfuls (5 mL) onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.)

Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, about 2 hours.

In clean bowl, repeat with remaining chocolate and truffles. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.

Additional information :

Variations
Cinnamon Pistachio Truffles: Add 1/2 tsp (2 mL) cinnamon along with the vanilla. After dipping truffles in coating, roll in 1-1/2 cups (375 mL) finely chopped toasted natural pistachios.

Hazelnut Truffles: Reduce whipping cream to 1/2 cup (125 mL); replace vanilla with 3 tbsp (50 mL) hazelnut liqueur. After dipping truffles in coating, roll in 1-1/2 cups (375 mL) finely chopped toasted hazelnuts.

Source : © CanadianLiving.com