Dark Chocolate Truffles

• 8 ounces bittersweet chocolate 70% cocoa, very good quality, chopped
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 3/4 cup cocoa powder for dusting, or more as needed

1. In a saucepan, bring the cream just to a simmer over low heat.
2. Pour the cream over the chocolate in a bowl and allow to stand for about 10 minutes to let the chocolate melt.
3. Stir in the vanilla until smooth.
4. Let cool for 1 hour at room temperature.
5. Then beat the chocolate at medium speed until it gets thick and light colored.
6. Spread over the bottom of a baking dish and smooth the top.
7. Refrigerate about 2 hours, until firm.
8. Put the cocoa powder onto a shallow bowl.
9. Scoop to scoop out balls of chocolate with a melon baller or a ice cream scooper.
10. Put them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder.
11. Then carefully transfer them to a waxed lined baking sheet with a fork.
12. Keep truffles refrigerate until ready to use.

bittersweet chocolate, heavy whipping cream, vanilla, cocoa powder for dusting

Taken from recipeland.com/recipe/v/dark-chocolate-truffles-52072 (may not work)