Step 1

Step 1 – Place the chopped chocolate in a heat-proof bowl.

Step 2

Step 2 - In a small saucepan, heat the cream until it almost reaches a boiling point. Small bubbles will appear around the edges of the saucepan. Immediately remove from the heat and pour oven the chocolate. Stir until the chocolate is fully melted and combined. Add the vanilla extract, and stir to blend.

Step 3

Step 3 – Let the bowl cool completely to room temperature, cover with film and refrigerate for at least 6 hours, ideally overnight. The preparation should be thick and firm, yet spreadable.

Step 4

Step 4 – Place about a ¼ cup of cocoa powder on a plate in an even layer, and dust some cocoa powder in the palm of your hands as well. Using a cookie scoop or a spoon, scoop out about 1 tbsp of the chocolate ganache and quickly roll into a ball between your hands. Work fast, the truffles will soften as you handle them. Roll the truffles gently on the plate of cocoa powder to coat evenly, and place them on a clean plate or serving tray.

Step 5

Chill at least 2 hours until ready to serve.