Dark Chocolate Truffles

1. 1

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

2. 2

   Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate.

3. 3

   Add the vanilla and stir until smooth.

4. 4

   Set aside to cool for 1 hour at room temperature.

5. 5

   Then beat the chocolate at medium speed until it gets thick and light colored.

6. 6

   Spread over the bottom of a baking dish and smooth the top.

7. 7

   Refrigerate about 2 hours, until firm.

8. 8

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

9. 9

   Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat.

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.