Dark Chocolate French Truffles (Print Version)

# Ingredients:

01 - 226g bittersweet chocolate (60-70% cacao).
02 - 125ml whipping cream.
03 - 20g soft butter, unsalted.
04 - 1/2 teaspoon pure vanilla.
05 - Tiny bit of sea salt.
06 - Your favorite topping.

# Instructions:

01 - Finely dice the bittersweet chocolate with a good knife so it'll melt smoothly.
02 - Put whipping cream in a small pot and warm it until tiny bubbles appear on the sides.
03 - Drop the hot cream onto your chocolate chunks and put the soft butter on top without mixing.
04 - Leave everything alone for 3-5 minutes so the chocolate gets nice and melty.
05 - Grab a wooden spoon and gently swirl everything until it looks shiny and smooth.
06 - Sprinkle in vanilla and sea salt, then stir till they're mixed in well.
07 - Put plastic wrap right on the mixture's surface so it stays smooth on top.
08 - Stick it in the fridge for at least 3 hours or pop it in the freezer for 1 hour until it's firm.
09 - Grab your ice cream scoop or spoon and make little balls from the cold mixture.
10 - Put all your scooped bits onto a tray lined with parchment.
11 - Toss the tray in the freezer for 10-15 minutes to make them firmer.
12 - Work with cold hands to quickly roll each piece into a nice round ball.
13 - If they start getting mushy, stick them back in the freezer for a bit.
14 - Pour your chosen topping into a flat dish for easy rolling.
15 - Roll each cold ball in the topping until they're totally covered.

# Notes:

01 - Classic Parisian sweet treat.
02 - Best with premium chocolate.
03 - Keep some in the freezer.
04 - Coat with whatever you fancy.

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