8 ounces 70% bittersweet
chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon pure vanilla extract
2 tablespoons butter
1 cup of cocoa powder or
powder sugar for dusting
Place the chocolate and butter in a mixing bowl. Heat the heavy cream in a small saucepan over
medium heat until just simmering. Remove from the heat and pour cream over the chocolate mixture.
Let stand for 10 minutes allowing the chocolate to melt. Add the vanilla and gently stir until smooth.
Pour the mixture into an 8-inch glass baking dish and set aside to cool at room temperature. Cover
and refrigerate for 1 hour or until set. Using a melon baller, scoop chocolate onto a sheet pan lined
with parchment paper and return to the refrigerator for 15 minutes. Shape truffles and roll them into
the cocoa powder to coat.