Dark chocolate truffles

Ingredients:

• 0.5 cups heavy cream
• 220 g finely chopped high-quality (70%) dark chocolate
• 1 teaspoon pure vanilla extract
• 1 cup cocoa powder, for dusting

Preparation:

1. Heat the cream in a saucepan over low heat. Pour the hot cream over the chocolate, cover with plastic wrap, and let sit for 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool, 30 minutes to 1 hour.
2. Beat the chocolate with a mixer at medium speed until thick and light in color. Once the chocolate has set, you can form the truffles. If the chocolate is too soft and won't hold its shape, pour it into a baking pan and refrigerate until it hardens, but it should still be easy to mold by hand, for up to 2 hours.
3. Place the cocoa powder in a deep bowl or plate. Using a melon baller or a small ice cream scoop, scoop the mixture and form it into chocolate balls. Place them in the bowl with the coconut and roll them around with two forks until completely coated. Then, using the forks, carefully transfer the balls to a baking sheet lined with parchment or waxed paper.
4. If you are preparing truffles 1-2 days ahead of use, let them sit at room temperature for 1 hour.
   
   Chef's tip: A pair of disposable latex gloves will help keep your hands clean while forming the balls.