Instructions

1. Heat the heavy cream in a small saucepan over medium heat until it begins to gently simmer. Be careful not to let it come to a full boil.
2. Remove the saucepan from heat and add the finely chopped dark chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
3. Stir the cream and chocolate together using a spatula until the mixture is smooth and fully combined. This is your truffle ganache.
4. Mix in the vanilla extract and salt to the ganache, stirring until well incorporated.
5. Transfer the ganache to a shallow bowl and refrigerate for at least 2 hours or until it's firm enough to shape. For best results, cover the bowl with cling film to prevent a skin from forming.
6. Once the ganache is set, use a small cookie scoop or a spoon to portion out the mixture. Quickly roll it between your palms to form 1-inch balls. If the ganache becomes too soft to work with, pop it back into the fridge for a few minutes.
7. Roll each truffle in the unsweetened cocoa powder until fully coated. Shake off any excess cocoa powder.
8. Place the truffles in an airtight container and refrigerate. They will keep for up to 1 week. Serve chilled for the most intense flavor.