For rolling: unsweetened cocoa powder, confectioners’ sugar, chocolate jimmies, dark chocolate melting wafers*
Instructions
Place chopped chocolate in a medium bowl. In a small saucepan, heat cream, preserves, and salt over medium heat until bubbles begin to form. Pour over chocolate. Cover and let stand for
minutes. Stir chocolate mixture until smooth. Cover and refrigerate until firm, about 2 hours.
Using a 1-inch scoop, scoop chocolate mixture, and place on parchment paper. Making sure your hands stay cool, roll chocolate into balls. Refrigerate until firm, about 10 minutes. Roll one-fourth of truffles in cocoa, and place on a parchment-lined baking sheet. Refrigerate until set, about 15 minutes. Roll one-fourth of truffles in confectioners’ sugar, and one-fourth of truffles in chocolate jimmies.
Melt 1 cup chocolate melting wafers according to package directions. Dip remaining one-fourth of truffles, one at a time, in melted chocolate. Remove with a fork, and tap to remove excess chocolate. Using a knife, gently slide truffles onto prepared pan. Let stand until set.
Notes
*We used Ghirardelli Chocolate Candy Making & Dipping Dark Melting Wafers.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/chocolate-truffles-recipe/