Chocolate Butter Truffles
Makes 5 dozen
This melt-in-your-mouth center is the simplest of all truffle fillings. Be sure to keep the centers very cold until they're dipped.
Combine cream, sugar, salt, and vanilla in a medium saucepan. Bring mixture to a boil, stirring often. Finely chop dark and milk chocolate. Remove cream mixture from heat and stir in chopped chocolate. Stir resulting ganache until melted and smooth.
Pour chocolate ganache into a glass mixing bowl and allow to cool. Cream butter. Whisk into chocolate ganache a spoonful at a time until mixture is creamy and well-blended.
Spoon small dollops of mixture onto a baking sheet lined with waxed paper. Or, place mixture in a pastry bag and pipe balls of ganache onto the sheet. Refrigerate for at least 2 hours or until centers have hardened.
Using a wooden skewer or fondue forks, dip the centers into chocolate fondue to coat. Allow excess chocolate to drip off, then roll truffle in the cocoa powder and set on wax paper-lined baking sheet to set. Keep truffles cool until ready to package or serve.