Valentine Chocolate Truffles
*8 ounces Ghirardelli Bittersweet Chocolate Chips
*8 ounces Semi Sweet Bakers Chocolate, chopped with sharp knife
*1 cup Heavy Cream
*Pinch Sea Salt
*1 teaspoon Vanilla Powder or 2 teaspoons Vanilla Extract
Use a double boiler on medium-low heat add the cream, when the cream becomes very warm add the chocolate and remove from heat, stirring until chocolate pieces have melted. Then stir in the vanilla and salt.
When the chocolate has cooled to room temperature, refrigerate until chocolate is firm 1 to 2 hours.
Then using a 2 teaspoon cookie scoop or melon baller and cup of hot water, dip cookie scoop or melon baller into hot water and scoop out truffle balls with scoop and form into balls by rolling quickly in the palm of you hand forming a rough ball shapes (use small amount cooking spray or butter on the palms of your hands if desired to prevent sticking).
Roll balls into sprinkles or cocoa powder or powder sugar as desired. Keep refrigerated until ready to serve, serve at room temperature. Chocolate truffles will keep in the fridge for 2 weeks.