3- 1 oz squares unsweetened baking chocolate
1/4 Cup (1/2 stick) butter
2 Tbsp heavy or whipping cream
7 Tbsp sifted confectioners’ (powdered) sugar
1 tsp Vanilla Extract
2 Tbsp finely-chopped hazelnuts (optional)
2 Tbsp shredded sweetened coconut
Using a heavy, sharp chef’s knife, break baking chocolate squares into smaller chunks. Melt chocolate in a heavy saucepan (or in the top of a double-boiler) with butter. Once chocolate-butter combination is melted, add the heavy cream and stir briefly to combine.
Stir in the powdered sugar and vanilla, (and optional nuts or shredded coconut), a little bit at a time. Stir gently and continuously until the clumps of powdered sugar are smoothed out and the mixture is well combined.
Remove truffle “batter” from heat, cover and store somewhere cool (an unheated porch or pantry is my favorite) at least 12 hours.
Scoop about 1 tsp of chilled truffle chocolate out of pan, and roll gently between your palms until slightly-warmed truffle takes its ball shape. If desired, roll truffle in chocolate-cinnamon coating or in Vanilla Sugar. Put finished truffles on a sheet of waxed or parchment paper (or into tiny individual paper candy cups).
Refrigerate until ready to give or serve.