Submitted by: Lonnie R. from Chicago, IL
Heat cream in a pot until it steams. Put chocolate in a bowl with extract, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller and latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a parchment-lined baking sheet.
Roll them in Dutched cocoa powder, or dust them with any of the recommended spices above. You can create your own mixture of confectioners sugar and ground spices for a sweet and sophisticated flavor. Serve immediately or store, wrapped in plastic, in the refrigerator for up to three to four days.
In addition to the spices recommended above, you can try rolling the chocolate in sprinkles, shaved coconut, or crushed nuts.
More About This Recipe
If truffles become too soft to handle, place them in the refrigerator or freezer for a few minutes.