Step 1- Place the Campco Milk chocomass chocolate in a heat bowl.
Step 2- Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
Step 3- Add butter to the chocolate & pour the heavy cream evenly on top.
Step 4- Let the warm cream & chocolate sit for 5 minutes.
Step 5- Add vanilla extract & then stir until the chocolate has completely melted.
Step 6- Pour the mixture in a shallow dish so that the mixture will set evenly, refrigerator it for 1 to 2 hours.
Step 7- Scoop the set truffle mixture 2 tsp sized mounds, for larger truffles 1 tbsp. sized mounds. Roll each into balls (this will be a little sticky).
Step 8- Cover tightly & store truffles at room temperature for 3 to 4 days or in the refrigerator for up to 2 weeks.
Note: *If the chocolate is not melting after pouring the heavy cream on top, then place it over a pot of 1 inch of simmering water & stir until melted
*The mixture will be sticky to roll. You can use cocoa powder to coat your hands while making the truffle
*Another tip you can make the separate scoop of the truffle mixture in the baking sheet & refrigerate it for 20 to 30 minutes, the mixture will be less sticky.
If you love the recipe, do try it over the weekend & let us know how it goes.
