Dark Chocolate Truffles and Strawberry Chocolate:
1 cup heavy cream
12 ounce semi-sweet chocolate morsels
1/4 of a Hershey's special dark chocolate bar (or choc. bar of choice could be bittersweet or milk whatever you prefer)
1/4 cup of chopped nuts or a mixture of cocoa powder, cinnamon, sugar and a hint of nutmeg, or any ground spiced you want to roll your truffles in!
1 tsp Vanilla extract
1 cup strawberry jam
Line a baking sheet with parchment paper. In large mixing bowl add vanilla to all of your chocolate. Then in a small sauce pan bring the heavy cream to a boil. Immediately after it boils pour into the chocolate mixture, stir completely. Place mixing bowl in the refrigerator for about 20 minutes. Remove and with a tablespoon place dollops of chocolate onto a separate sheet of parchment and place in the refrigerator again for about 20-30 minutes until they are cold and firm. While they are starting to get hard place your spices or crushed nuts onto a cutting board. I dusted my cutting board with dark cocoa powder, cinnamon, sugar, nutmeg and and spread out so you can quickly roll truffles into powder or nuts before they get too soft.
Remove the chocolate from the refrigerator and as quickly as you form dollops of chocolate into balls while coating it with your nuts or powder mix. When you have finished covering all your truffles place onto your baking sheet with parchment paper and refrigerate for at least an hour.
For Strawberry Chocolate truffles follow the recipe above but when you pour the heavy cream into chocolate mix in 1/2 cup of strawberry jam.
When storing the truffles place in a Tupperware container and layer with a row of parchment paper in between truffle layers so they don't stick to each other.