1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting (OR powdered sugar, crushed OREOS, crushed walnuts)
In a saucepan, bring the cream just to a simmer over low heat.
Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate.
Add the vanilla and stir until smooth.
Set aside to cool for 1 hour at room temperature.
Then beat the chocolate at medium speed until it gets thick and light colored (about 2 minutes).
Spread over the bottom of a baking dish and smooth the top.
Refrigerate about 2 hours, until firm.
Pour the cocoa powder onto a deep plate or shallow bowl.
Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder.
Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.
Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator.
Truffles are best when served at room temperature.