Extremely Dark Chocolate Truffles

While I was walking through Trader Joe's the other day, I saw this HUGE bar of chocolate. I didn't even think about what I could make with it, I just bought it, and I'm glad I did. What else can you make with a huge block of chocolate but chocolate truffles? I like to call these truffles "Extremely Dark Chocolate Truffles" because of the 73% Cacao. I think most people use 60% or below, but the darker, the better. 

Truffles are surprisingly easy to make and require 4 (yup, you read that correctly) ingredients: heavy cream, cocoa powder, vanilla extract, and bittersweet chocolate. Easy, peasy!

Here's the line-up:

First off, you want to chop the chocolate and heat the heavy cream until it just starts boiling.

Next, pour the heavy cream over the chopped chocolate and let it sit for about a minute before you stir. You can also add 1 tsp of vanilla extract.

Stir the mixture until it looks like melted chocolate. Cover and put in the fridge for a couple hours.

Once the chocolate is nice and chilled, take it out of the fridge. Use a spoon to dig out little balls of chocolate. You're going to want to work quickly because the warmth of your hands melts the chocolate.

Put them on a piece of parchment. Roll the little balls in some cocoa powder.

Voila! 

Dark Chocolate Truffles from here:

8 ounces of bittersweet chocolate chopped into small pieces

1/2 cup of heavy cream

1 teaspoon of vanilla extract

Cocoa powder

1 In a small saucepan, bring the heavy cream to a simmer.

2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for about a minute, then stir until smooth.

3 Allow to cool, then place in the refrigerator for two hours. Remove and roll out balls of the chocolate. Roll in your hands quickly and place on a baking sheet lined with parchment paper.

4 Roll in cocoa powder.

You can serve it chilled or at room temperature.

Yield: Makes 30-40 chocolate truffles.