Place chopped chocolate in a medium-sized, heat proof bowl. Heat cream to boiling in a medium saucepan over medium-high heat. Pour the cream over the chocolate and let sit for 2 minutes. Stir in vanilla and continue stirring until chocolate is melted and mixture is smooth.
Refrigerate for at least 2 hours or until mixture is firm. Scoop 1 tablespoon mounds using a measuring spoon or small ice cream scoop. Roll between palms to form balls. (Return the mixture to the refrigerator if it becomes too soft). Place balls on a plate or parchment-lined cookie sheet. When all the chocolate mixture has been used, roll in cocoa powder, shaking off any excess. Refrigerate until ready to serve.
Truffles may also be rolled in:
Place chopped chocolate in a medium-sized, heat proof bowl. Heat cream to boiling in a medium saucepan over medium-high heat. Pour the cream over the chocolate and let sit for 2 minutes. Stir in vanilla and continue stirring until chocolate is melted and mixture is smooth.
Refrigerate for at least 2 hours or until mixture is firm. Scoop 1 tablespoon mounds using a measuring spoon or small ice cream scoop. Roll between palms to form balls. (Return the mixture to the refrigerator if it becomes too soft). Place balls on a plate or parchment-lined cookie sheet. When all the chocolate mixture has been used, roll in cocoa powder, shaking off any excess. Refrigerate until ready to serve.
Truffles may also be rolled in:
No Sugar Added Madagascar Bourbon Pure Vanilla Extract
