½ cup heavy cream

8 oz  high-quality dark chocolate, shaved

1 teaspoon vanilla extract

Method:

In a sauce pan bring heavy cream to a simmer over low heat.

In a mixing bowl, pour hot cream over shaved chocolate and let stand for 10 min.

Mix cream and chocolate to melt completely.

• Add vanilla and mix until smooth.
• Cool mixture in refrigerator for 45 min to 1 hour.
• After chilling, use a tablespoon to scoop out chocolate, place in hand, and roll into grape size balls.
• Place each ball onto sheet pan and chill for up to 2 days in advance, covered with plastic wrap
• Prior to serving, remove truffles from refrigerator and roll in powdered sugar, cocoa powder, or even cinnamon.
• Truffles will last in refrigerator for up to one week.