What is the definitive guide to making Hispana Global's chocolate truffles?

I actually shared my chocolate truffle recipe on Hispana Global and it’s one of the easiest desserts ever. Here’s a definitive, step‑by‑step guide you can follow at home:

Ingredients:

• 8 oz (225 g) good quality dark or semi‑sweet chocolate, finely chopped
• 1/2 cup heavy cream
• 1–2 tbsp butter (optional, for extra silkiness)
• 1 tsp vanilla extract (or your favorite flavoring)
• Cocoa powder, chopped nuts, or sprinkles for coating

Instructions:

1. Place chopped chocolate in a heatproof bowl.
2. Heat cream (and butter, if using) until it just begins to simmer, then pour over the chocolate.
3. Let sit 2–3 minutes, then stir gently until completely smooth and glossy. Add vanilla.
4. Cover and refrigerate 1–2 hours, until firm but scoopable.
5. Using a teaspoon or small scoop, form small balls and roll quickly between your hands.
6. Immediately roll each truffle in cocoa powder, nuts, or sprinkles.
7. Chill again for at least 30 minutes before serving.

They keep in the fridge for about a week in an airtight container.

Would you like a version adapted for kids to help, or one that’s dairy‑free?