Valentines Day Chocolate Truffles

Sorry I didn't post anything sooner, I have been so tired! And every time I think of a great recipe, things just don't go my way. I have not been able to master macarons. It is the most frustrating thing EVER. I made the batch about a year ago, the chocolate mocha ones on the blog, and those came out pretty good. But other than those, I have yet to have a batch that is perfect. They are always hollow, or flat, or cracked. I just DON'T KNOW WHAT I'M DOING WRONG! I was going to post a really cute heart shaped macaron recipe, but that obviously isn't happening. They wouldn't set, and so they were just heart shaped blogs. Don't worry, I'll keep trying. Maybe we'll have some fourth of july macarons LOL

Anyways, I decided to start the Valentines Day ideas with something really quick and easy. I know anyone can make these, I could have finished these the first day, but I totally took my time. I let the chocolate chill for 3 days before I rolled them, and they still came out great! I hope yall like these, I haven't been able to stop eating them :)

----Chocolate Truffles----

2 cups chocolate chips (I used semi-sweet)

1 cup heavy whipping cream

2 tbsp butter (salted)

for rolling:

cocoa powder

sprinkles ( I used 2 different kinds)

any other fun ideas you come up with!

Place your chocolate chips in a microwave safe bowl. (Just in case we need a bit more melting after the cream) Set aside.

Place the butter and cream in a small sauce pan, and put on medium heat. Once tiny bubbles form around the edge of the pot, turn the heat off & pour the mixture over the chocolate chips. Let it sit for 2 minutes before stirring.

IF your chocolate isn't completely smooth, you can microwave it for 15 seconds at a time, stirring between each interval. Once the chocolate is completely smooth, cover and refrigerate for 5 hours, or up to 3 days.

When the chocolate is cooled, prepare a pan or plate with parchment paper, and get some cold frozen veggies, or a baggie of ice. (Something to keep your hands cold between rolling each truffle)

Take about 2 tbsp of chocolate (a heaping spoonful) into your hands, and roll it into a ball, then place on the parchment paper. If at any point your hands are too warm and the chocolate is getting too messy, rinse your hands, and press your hands on the frozen veggies until your hands are cool. Then continue the process, until your truffles are rolled.

In small bowls, or disposable cups in my case, place whatever you choose to coat your truffles with. I used sprinkles and cocoa powder. Roll each truffle, place on the parchment, and once they're all rolled, store in an air tight container in the refrigerator for as long as your whipping cream carton says. (Expiration on the whipping cream)

These are so good right out of the fridge, but even creamier if you take them out about 5 minutes before serving. Bon Appetit! SO GOOD!