Ingredients
Equipment
Method
- Chop the dark chocolate and place it in a heat-safe bowl.
- In a saucepan, heat the heavy cream until just simmering.
- Pour the hot cream over the chocolate and let sit for a few minutes to melt.
- Stir in the unsalted butter, powdered sugar, and vanilla extract until smooth.
- Chill the mixture in the refrigerator for about 1 hour until firm.
- Scoop out small portions of the chocolate mixture and roll them into balls.
- Roll each ball in cocoa powder and place in mini cupcake liners.
- Melt the melting chocolate and use it to create bunny features on the truffles.
- Decorate with colored sprinkles for a festive touch.
Nutrition
Notes
Feel free to customize your truffles with different types of chocolate or flavored extracts. Store in an airtight container in the fridge for up to a week.