How to Make Chocolate Truffles

• Pour the heavy cream into a saucepan and place it over medium heat. Allow it to simmer gently, stirring occasionally, until bubbles form around the edges, about 3-4 minutes.
• Remove the saucepan from the heat and add the chopped dark chocolate to the hot cream. Let it sit for a minute to melt, then stir gently until the mixture is smooth and glossy.
• Add the vanilla extract to the chocolate mixture, mixing well to combine.
• Transfer your chocolate mixture to a bowl and cover it with plastic wrap. Refrigerate for about 2 hours, or until the mixture is firm enough to scoop and mold.
• Once chilled, use a small melon baller or your hands to scoop out portions of the chocolate mixture. Roll them into small balls about the size of a walnut.
• Roll each truffle in cocoa powder until they are completely coated.
• Place the dusted truffles in an airtight container and store them in the fridge until ready to serve.