It might be the most wonderful time of the year, but it can also be the busiest! These chocolate truffles are an easy, impressive treat to make for friends and family. Plus, you can make the chocolate truffle base up to a week ahead of time and pull it out when you're ready to go for parties or deliver them as a hostess gifts. They're fast to make, but an elegant surprise to any recipient!

Chocolate Truffles
Robin Pellegrini of Alfred's Victorian 

INGREDIENTS
1 cup Heavy Cream
12 ounces Chocolate Morsels
Toppings — Your Choice
 

DIRECTIONS
Scold heavy cream. Bring edges to a light boil but do not allow the whole pan to boil. With morsels in a pan, add heated cream and blend until melted with no lumps. Pour chocolate mixture into glass or stainless steel bowl. Cool to room temperature before refrigerating for at least 1 hour. Use melon baller to scoop out rounds of chocolate and shape into 1 inch balls. Roll in the topping of your choice. (Dark and light cocoa, sprinkles, sugar etc.) Store refrigerated for up to 10 days and warm to room temperature before eating.



*Robin prefers dark chocolate morsels because they are easier to work with.
*Line a jewelry box with candy papers and add truffles for a holiday gift.