Ingredients
Scale
- 2 cups heavy cream
- 8 ounces high-quality dark chocolate, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Cocoa powder, for dusting
- Optional toppings: crushed nuts, sprinkles, shredded coconut
Instructions
- Heat the Cream: In a medium saucepan, bring the heavy cream to a simmer over medium heat.
- Melt the Chocolate: Remove the saucepan from heat and add the chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth.
- Add Flavorings: Stir in the vanilla extract and salt until fully incorporated.
- Chill the Mixture: Pour the mixture into a shallow dish and refrigerate for at least 2 hours, or until firm.
- Form the Truffles: Using a small melon baller or teaspoon, scoop out portions of the chilled chocolate mixture and roll them into balls between your palms.
- Coat the Truffles: Roll each truffle in cocoa powder or your choice of toppings until evenly coated.
- Store and Serve: Place the truffles in an airtight container and refrigerate until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Mixing, Baking
- Cuisine: American
- Diet: Vegetarian
Keywords: Vegan Christmas Treats, dairy-free desserts, plant-based holiday sweets, vegan cookie recipes, festive vegan snacks, coconut oil baking, chocolate cranberry cookies, animal-friendly desserts, healthy vegan treats, holiday baking without eggs