Preparation Steps

• In a small pot, bring the heavy cream to a simmer over medium heat.
• Place the chopped bittersweet chocolate in a heatproof bowl and pour the hot cream over it.
• Let sit for 5 minutes, then stir until smooth. Stir in vanilla extract and butter until well combined.
• Cover and refrigerate until the mixture is firm, about 1 hour.
• Using a small scoop or spoon, portion the mixture and roll it into 1-inch balls.
• Roll each truffle in cocoa powder to coat evenly.