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Place chocolate in large heat-safe bowl. Set aside. Bring cream just to boil in small saucepan on medium heat. Pour over chocolate in bowl. Let stand 2 minutes. Stir until chocolate is melted. Add vanilla extract and 2 teaspoons of the OLD BAY; stir until well blended.
Refrigerate 1 hour or until truffle mixture is firm enough to handle. Mix cocoa powder, confectioners’ sugar and remaining 1 teaspoon OLD BAY. Set aside.
Shape truffle mixture into 1-inch balls with a small (1-inch) cookie scoop or melon baller. Place on wax paper-lined tray. Roll truffles into round balls with hands. (If truffle mixture softens, return to refrigerator for 15 to 20 minutes or until firm.) Roll truffles in cocoa powder mixture. Store truffles in airtight container in refrigerator.
Test Kitchen Tip: For a little extra indulgence and some nutty crunch, roll some (or all) of the OLD BAY Truffles in crushed pecans. You’ll need about 1 cup of nuts for the whole batch. You can finely chop roasted pecan halves, pulse them in a food processor, or crush in a plastic bag using a rolling pin, heavy saucepan, or even an empty wine bottle.