Dark Chocolate Truffles

1. 1

   In a saucepan, bring the cream just to a simmer over medium-low to low heat.

2. 2

   Pour the cream over the chocolate in a bowl and cover with plastic wrap.

3. 3

   Let stand about 10 minutes to melt the chocolate.

4. 4

   Add the vanilla and stir until smooth.

5. 5

   Set aside to cool to room temperature, 30 minutes to 1 hour.

6. 6

   Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored.

7. 7

   If the chocolate has cooled enough, it will be ready to form truffles right away.

8. 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. 9

   Refrigerate until firmed, but still scoopable, up to 2 hours.

10. 10

    Pour the cocoa powder onto a deep plate or shallow bowl.

11. 11

    Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball.

12. 12

    Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder.

13. 13

    Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.

14. 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. 15

    Cook's Note: A pair of disposable latex gloves will help your hands stay clean while rolling the truffles.

* Per serving · 4 servings · Values may vary.