Preparation Steps

• Chop the semisweet chocolate into small pieces and place in a heatproof bowl.
• Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
• Pour the hot cream over the chopped chocolate and let sit for 2 minutes to melt.
• Gently stir until the mixture is smooth and glossy, then add butter and vanilla extract and stir again until combined.
• Refrigerate the mixture for about 1 hour until firm enough to scoop.
• Using a teaspoon or melon baller, scoop out small portions and roll them into balls.
• Roll each ball in cocoa powder to coat, then place on a parchment-lined tray.
• Refrigerate truffles for 15 minutes before serving.