Ingredients:
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Directions:
In a saucepan, bring the cream just to a simmer over med. low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand for about 10 minutes to melt the chocolate.
Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to an hour.
Beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. 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. Refrigerate until firmed, but still scoopable, up to 2 hours.
Pour the cocoa powder onto a shallow bowl. Use a melon baller or small disher, to scoop out balls and gently roll into a ball. Place them into the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer to a baking sheet lined with parchment.
If making the truffles a day or two ahead of time, let them stand at room temperature for at least an hour before serving. |
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