Dark Chocolate Truffles Recipe

Measure and prep all ingredients. Place the melted chocolate into a medium heatproof bowl, such as Pyrex or stainless steel, and set the bowl aside. 

In a small saucepan over medium heat, bring the cream, vanilla extract, and salt to a scald. Small bubbles should appear on the sides and not be brought to a full boil. 

Slowly pour the cream mixture into the melted chocolate and stir slowly with a whisk for several minutes. The mixture will look very separated initially, then will unify as you continue stirring. Once the mixture is smooth, cover it with a plate or plastic wrap and place it in the refrigerator for at least 20 minutes.  

Once cool, the cooled mixture, also known as "ganache", will be firm enough to scoop into small spheres with a melon baller or large spoon. Scoop and place the rounds on a sheet of parchment paper or aluminum foil.

When all of the ganache is scooped out of the bowl, roll each scoop between your palms to form a firm ball. The ball should be smaller than a golf ball. 

Prepare to dip and dust the truffles. Be sure that the dipping chocolate is warm enough to be fluid and that the cocoa powder is in a pile of parchment paper or aluminum foil near the warm chocolate. Dip each truffle center into the warm chocolate quickly, and shake or tap off the excess.

Roll each truffle in cocoa powder or chopped nuts while it is still wet. 

Let the truffles set at room temperature. Repeat until all the truffles are scooped, dipped, and rolled in cocoa powder or chopped nuts, as desired. 

Use a clean plate to serve the truffles at room temperature with berries. Store the remaining ones in the remaining ones covered in the refrigerator. Enjoy!