16ozchopped chocolatesemi sweet or bittersweet or dark
½teaspoonpure vanilla extract
Cocoa powder for rollingI used dark
Place chocolate in a medium bowl.
Bring heavy cream to a simmer in a small saucepan then pour it over the chocolate.
Don’t mix it yet, cover the bowl with plastic wrap and let it sit for 10 min.
Uncover and whisk until smooth. Then mix in the vanilla and salt.
Pour into a 9 inch pie plate or square ceramic baking pan and let it cool for 15 min. Once cool, cover with plastic wrap and refrigerate for at least 3 hours.
With a teaspoon, scoop out about an inch of chocolate and place onto parchment paper. Coat your hands with cocoa powder and roll the chocolate into balls and then place on a parchment lined baking sheet.
Refrigerate until set, about 15-20 min.
Roll in more cocoa powder to serve and store in the refrigerator covered with plastic wrap or in a container with an air tight lid. Enjoy!