Shelly's Recipe

DARK CHOCOLATE TRUFFLES

Category: Candy

1/2 cup heavy cream
8 oz 70% bittersweet chocolate, chopped
1 tsp vanilla extract
1 cup cocoa powder, for dusting

In a saucepan, bring the cream to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla extract and stir until smooth. Set aside to cool for 1 hour at room temperature.

Beat the chocolate with a mixer until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm. Pour the cocoa powder onto a deep plat. Using a melon baler or small ice cream scoop to scoop into balls of chocolate; place them on the plate of cocoa powder and roll between 2 forks to completely coat with the powder. Then use the forks to carefully transfer them to waxed paper lined baking sheet.