Homemade chocolate truffles
- 3 oz dark chocolate
- ⅓ cup cream
- ¼ tsp vanilla
- 1 tbsp cocoa powder
Finely chop dark chocolate.
Place cream in a small saucepan and heat over medium-low, stirring regularly, until bubbling at the edges. Turn off heat and stir in vanilla.
Add dark chocolate to the cream and let stand 30 seconds. Stir gently, beginning in the middle, until cream and chocolate have combined and look smooth. Continue stirring slowly until all chocolate is incorporated and mixture is smooth and creamy.
Transfer mixture to a bowl or container with lid. Cover and cool in refrigerator for 1 to 2 hours.
Spread cocoa powder on a small plate or in a shallow dish. Line a baking sheet with parchment.
Once chocolate is cool and firm, use a small ice cream scoop or spoon to form chocolate into 1-inch balls. Roll each ball smooth with your hands, then roll in cocoa powder until evenly covered. Place on parchment.
Store in an airtight container for 2 to 3 days, or in refrigerator for 1 to 2 weeks. Serve at room temperature.