Dark Chocolate Truffles

Dark Chocolate Truffles

Ingredients:
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
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 allow to stand for about 10 minutes to let the chocolate melt.
Stir in the vanilla until smooth.
Let 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.
Put the cocoa powder onto a shallow bowl.
Scoop to scoop out balls of chocolate with a melon baller or a ice cream scooper.
Put them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder.
Then carefully transfer them to a waxed lined baking sheet with a fork.
Keep truffles refrigerate until ready to use.