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Delightful bunny-shaped chocolate truffles made easy in a pressure cooker, perfect for Easter celebrations with a rich blend of dark chocolate and vanilla.
Equipment
- 1 Pressure cooker with slow release and quick release options
- 1 Melon baller or small scoop
- 1 Small mixing bowl
Ingredients
Main ingredients
- 8 ounces dark chocolate chopped into small bits to melt real quick
- ½ cup heavy cream heat gently so it just starts to simmer
- 1 teaspoon vanilla extract to add that little sweet punch
- ¼ cup powdered sugar for just enough sweetness
- Cocoa powder for dusting, gotta get that nice dusty finish
Instructions
Instructions
- Grab your heavy cream and pour it in a saucepan. Heat it up slowly until it just starts to simmer.
- Pull it off the heat and toss in your chopped dark chocolate and vanilla extract. Stir until smooth.
- Let the mix cool to room temperature, then refrigerate for about an hour until thick.
- Use a melon baller or small scoop to form the bunny-shaped truffles.
- Roll the truffles in cocoa powder for a good dusting.
- Chill the truffles again for at least 30 minutes to set.
Notes
Serve these truffles chilled and store in an airtight container in the fridge for up to a week.