-
1
In a saucepan, bring the cream just to a simmer over medium-low to low heat.
-
2
Pour the cream over the chocolate in a bowl and cover with plastic wrap.
-
3
Let stand about 10 minutes to melt the chocolate.
-
4
Add the vanilla and stir until smooth.
-
5
Set aside to cool to room temperature, 30 minutes to 1 hour.
-
6
Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored.
-
7
If the chocolate has cooled enough, it will be ready to form truffles right away.
-
8
If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top.
-
9
Refrigerate until firmed, but still scoopable, up to 2 hours.
-
10
Pour the cocoa powder onto a deep plate or shallow bowl.
-
11
Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball.
-
12
Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder.
-
13
Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
-
14
If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.
-
15
Cook's Note: A pair of disposable latex gloves will help your hands stay clean while rolling the truffles.
