Strawberry-Infused Chocolate Truffles

• 1/2 cups Heavy Cream
• 1/4 cups Butter
• 1 teaspoon Vanilla Extract
• 8 ounces, weight Good Quality Bittersweet Chocolate, Broken In Squares
• 1/4 cups Strawberry Jam, Melted
• 1/4 cups Baking Cocoa

1. Note the dough requires at least 2 hours inactive refrigeration time and the assembled truffles require an additional hour.
2. Bring cream to a simmer in a medium-sized saucepan over low to medium-low heat. Add butter and vanilla. Stir until melted and mixed. Add chocolate, one square at a time until melted. Remove from heat.
3. While chocolate is still warm and melted, mix with jam. Refrigerate at least 2 hours, or until firm enough to shape into balls.
4. Line a baking sheet with wax paper. Drop mixture by teaspoonfuls onto baking sheet and shape into balls with your hands. Roll them in the cocoa powder or your desired coating.
5. Refrigerate for 1 hour before serving. Store in airtight containers.

heavy cream, ubc, vanilla, bittersweet chocolate, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/strawberry-infused-chocolate-truffles/ (may not work)