Dark Chocolate Truffles

Dark Chocolate Truffles

Ingredients:
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
vanilla extract
cocoa, dry powder, unsweetened

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.