I love chocolate. I mean I really really luuuuuurrrrrve it! When I was little I wasn't the biggest fan. I'd have rather had any other candy or cheese. Don'e get me wrong, I liked it. However, it wasn't a must have. As an adult and after having children, my tastes have changed and chocolate is a love affair that rivals some of the greatest love affairs of all time.
I'm not just a fan of the milk chocolate variety either. I like semi-sweet, dark chocolate, white chocolate (even though technically that's not really chocolate). There's something almost healing and therapeutic about chocolate. The world can be turned upside down. The sky can be falling. You have the worst day ever and if someone hands you a piece of chocolate? For that moment...your taste buds smile and your heart skips a little beat, and all is right with the world. Even if just for a moment.
We've been down with the creepy crud this week so I haven't had the chance to do a step by step photo shoot with my truffles, but seriously, you can't mess these up. They are really really THAT easy.
|Image provided via Google Images.|
2 bags Hershey's Semi-sweet Chocolate Chips
2 cups Heavy Whipping Cream
2 Tablespoons butter
1 teaspoon pure vanilla extract
1 shot brewed espresso
1 cup chopped walnuts or pecans (optional)
In a medium sauce pan over medium low heat warm the two cup of heavy cream. Bring to a simmer. Do not boil.
Whisk in chocolate chips one bag at a time until smooth. Add butter and combine until chocolate is shiny and smooth.
Remove from heat. Add espresso and vanilla. Stir until combined.
Allow to cool and refrigerate for at least six hours. I do this overnight.
Use a small ice cream scoop, or teaspoon to make small balls. Roll into small balls and transfer to a sheet pan lined with wax paper.
(Note: This is a little bit of a messy job, but so fun and so worth it! Just wash up when you're done.)