chocolate truffles

the goods:

8 ounces semisweet chocolate, finely chopped
8 ounces dark chocolate, finely chopped
1 and 2/3 cups heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon salt
sugar, confectioners' sugar, or raw sugar for coating



Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate. Cover bowl with plastic wrap and let stand 10 minutes. Uncover and whisk chocolate mixture until smooth.



Whisk in vanilla and salt. Pour into a 9-inch pie plate and let cool 15 minutes. Cover with plastic and refrigerate until completely set, about 3 hours.



With a melon baller, scoop out chocolate mixture and place on parchment paper. Refrigerate until set, 15 minutes.



Place sugar in a small bowl. Rolls truffles in sugar, nuts, sprinkles, or any other desired toppings.



Store in the refrigerator.