Dark Chocolate Truffles

Directions

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

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

Stir in the vanilla until smooth.

Let cool for 1 hour at room temperature.

Then beat the chocolate at medium speed 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.

Put the cocoa powder onto a shallow bowl.

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

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

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

Keep truffles refrigerate until ready to use.