Ingredients

The following ingredients have 4 Servings
  • 8 ounces chocolate chips (semi-sweet or bittersweet)
  • 1/2 cup heavy whipping cream
  • 1 teaspoon almond extract
  • unsweetened cocoa powder
  • Powdered sugar

Instruction

  • Bring the heavy whipping cream to a simmer in a small, heavy saucepan, stirring constantly. Stir in the almond extract.
  • Pour the chocolate chips into a mixing bowl, then pour the hot cream mixture over the chocolate chips.
  • Allow the mixture to sit for 5 minutes, then stir until the chocolate ganache is smooth.
  • Place the mixing bowl in the refrigerator for about 2 hours to cool.
  • Remove the bowl from the refrigerator and roll the chocolate ganache into small balls. Lay the balls out on a cookie sheet lined with a silicone baking mat or parchment paper. Refrigerate the chocolate ganache balls for several hours, until cold and firm.
  • Remove the tray from the refrigerator and roll the chocolate truffles in cocoa powder. Arrange them on a serving tray, then sift powdered sugar over the top of the chocolate truffles.
  • Serve right away or store in the refrigerator until you're ready to serve them.