Chocolate Truffles with Candy Cane Topping

Add chopped Semi-Sweet Baking Chocolate to a large heat-safe bowl and set aside.

In a small saucepan over medium heat, combine Heavy Cream, Pure Vanilla Extract, Ground Cinnamon, Ground Nutmeg, and Ground Cloves. Heat until just beginning to simmer, then remove from heat.

Pour the heated cream mixture over the chopped chocolate and cover the bowl with a clean kitchen towel. Let sit for 2 minutes, then whisk until the chocolate is completely melted.

Refrigerate the chocolate mixture for 2 hours, until set.

Using a 1-tablespoon cookie scoop, portion the truffles into balls, then roll between your hands. If truffles start to melt, transfer to the freezer for 10 minutes to firm up.

Roll truffles in crushed candy canes or your favorite toppings. Store in the refrigerator.