Ingredients
Method
Preparation
- Heat the heavy cream in a saucepan over medium heat, stirring occasionally, and remove it from the heat once it reaches a gentle simmer.
- Add the dark chocolate and butter to the simmering cream, stirring continuously until melted and smooth.
- Mix in the vanilla extract and powdered sugar until fully combined, creating a silky chocolate mixture.
- Allow the mixture to cool at room temperature, then transfer it to the refrigerator to chill for about an hour or until firm.
- Using a scoop or your hands, roll portions of the chilled chocolate mixture into balls about one inch in diameter.
- Immediately coat the rolled truffles in chocolate sprinkles to ensure they stick well.
- Place the coated truffles on a tray and decorate each with bat-shaped candy for a festive touch.
- Refrigerate the decorated truffles until ready to serve to help them firm up.
Notes
Store in an airtight container in the refrigerator for up to one week or freeze for up to three months with parchment paper in between truffles. Let sit at room temperature for a few minutes before serving if refrigerated for a while.