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Katie's truffles



  • 1/4 cup heavy cream
  • 6 ounce semisweet chocolate
  • 4 tablespoon butter
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon baking cocoa


Baking Directions:

Boil cream on low heat for about 3 minutes or until reduced to about 2 tablespoons.

Add chopped chocolate, return to low heat, and stir until chocolate is completely melted.

Whisk in the butter and vanilla extract until smooth.

Pour into a Pyrex loaf pan and refrigerate until hard (at least one hour).

Remove pan from refrigerator and let stand at room temperature for 10-15 minutes.

Scoop out chocolate with a teaspoon and roll it into 1/2-inch balls.