Preparation Steps

• In a large bowl, cream together the softened butter and sifted powdered sugar until light and fluffy.
• Beat in the vanilla extract and heavy cream until well combined and the mixture is smooth.
• Using a small cookie scoop or tablespoon, roll the mixture into small balls (about 1 inch in diameter). Place them on a baking sheet lined with parchment paper.
• Freeze the truffle balls for at least 30 minutes until firm.
• Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
• Dip each frozen truffle ball into the melted chocolate, ensuring it's fully coated. You can use a fork or a toothpick to help with dipping.
• Place the dipped truffles back on the parchment-lined baking sheet. You can drizzle additional melted chocolate on top for decoration if desired.
• Refrigerate the truffles for at least 15 minutes to allow the chocolate to set.
• Serve chilled or at room temperature. Store in an airtight container in the refrigerator.