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 allow to stand for about 10 minutes to let the chocolate melt.

3. 3

   Stir in the vanilla until smooth.

4. 4

   Let 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

   Put the cocoa powder onto a shallow bowl.

9. 9

   Scoop to scoop out balls of chocolate with a melon baller or a ice cream scooper.

10. 10

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

11. 11

    Then carefully transfer them to a waxed lined baking sheet with a fork.

12. 12

    Keep truffles refrigerate until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.