Chocolate Ganache Truffles

Ingredients:

12 ounces bittersweet or semisweet chocolate

1 cup heavy cream or coconut cream

1 Tablespoon unsalted butter (omit if using coconut cream)

Pinch of Salt

1/2 teaspoon vanilla extract

1/2 teaspoon raspberry extract

1/4 cup peanut butter

cocoa powder for coating

Directions:

Chop the chocolate and set into a heat-proof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat, pour over the chocolate and let sit until completely melted, stirring occasionally. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate is melted.)

Whisk in the vanilla and raspberry extracts, then stir in the peanut butter. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish 9"X9" and refrigerate until firm, at least three hours or overnight is best.

Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in cocoa powder. Transfer to a parchment-lined or silicone baking sheet, cover with plastic wrap and refrigerate until firm, at least one hour or overnight. (To prepare these in advance, roll into balls but do not coat with cocoa powder; cover and freeze up to two weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.) 

These are delicious! When using coconut cream work fast because the ganache is a bit softer texture. Other coatings may also be utilized such as chopped nuts, chocolate sauce, caramel, and more.