1/2 cup heavy whipping cream
16 oz. bittersweet or dark chocolate baking bars, broken in 1/4-inch pieces (for best results, we recommend using Ghirardelli brand)
1 1/2 sticks unsalted butter, cut into small pieces
2/3 cup unsweetened cocoa
10 drops of Lavender, Peppermint, or Wild Orange essential oil
Directions:
In a microwave-safe glass bowl, melt together the cream, chocolate, and butter in 30 second increments, stirring each time, until smooth. Add essential oils, stirring until well incorporated. Pour the chocolate mixture into a shallow bowl. Cool, cover, and refrigerate until firm, at least 2 hours.
On parchment paper or a pie plate, spread the cocoa powder evenly. Line an airtight container with parchment (or waxed) paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently roll the truffles to evenly coat them with the cocoa powder. Transfer truffles to the prepared container, separating layers with additional waxed paper. Can be refrigerated in an air-tight container for up to 2 weeks, or in the freezer for up to 3 months.
Variations:
Use the same recipe above and instead of cocoa powder, try dipping the truffles in melted white chocolate or rolling them in chopped almonds or pecans. If making Peppermint Chocolate Truffles, why not roll them in crushed peppermint candies? Get creative! The possibilities are endless!
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