Dark Chocolate Truffles

Name: Dark Chocolate Truffles
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: 15 to 20 candies, depending on size
Ingredients: 1/2 cup heavy cream; 8 ounces good-quality (70 percent) bittersweet chocolate, chopped; 1 teaspoon pure vanilla extract; 1 cup cocoa powder, for dusting

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Level: Easy
Total: 3 hr 40 min

Prep: 25 min
Inactive: 3 hr 10 min
Cook: 5 min

Yield: 15 to 20 candies, depending on size

Level: Easy
Total: 3 hr 40 min

Prep: 25 min
Inactive: 3 hr 10 min
Cook: 5 min

Yield: 15 to 20 candies, depending on size

Ingredients

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1/2 cup heavy cream

8 ounces good-quality (70 percent) bittersweet chocolate, chopped

1 teaspoon pure vanilla extract

1 cup cocoa powder, for dusting

Directions

In a saucepan, bring the cream just 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 and stir until smooth. Set aside to 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.
Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.