Instructions

1. In a saucepan over medium low heat, bring the Whipping Cream to a simmer, just until the bubbles start to form. Remove from heat.
2. In a separate bowl, add the chopped chocolate and then pour the warmed Whipping Cream over the Chocolate and stir using a rubber spatula until the chocolate has melted and is a smooth consistency.
3. Add in the Vanilla and mix well.
4. In an 8 x 8 pan, pour the Chocolate mixture (now Ganache) in, spreading evenly. Cover with a plastic wrap and place in the refrigerator for 1 - 2 hours until the chocolate is firm enough to scoop and holds it's shape.

Hint: Run your hands under cold water, dry and do this every so often during the next steps.

1. Once the Ganache is ready, use a melon baller or 1 inch cookie scoop, and scoop out about a 1 inch size ball. Working quickly, roll the ball around in your hands and then place on a parchment lined cookie sheet. Repeat with remaining Ganache, then return to the refrigerator and chill covered with plastic wrap for about 30 - 45 minutes to firm them up again.
2. Place a couple of shallow plates or pie pans out, one with the Cocoa Powder and the other with the finely chopped Nuts.
3. Roll each truffle ball in your preferred coatings and set aside until ready to enjoy.

The Dark Chocolate Truffles can be kept at room temperature for several hours, but best if kept in the refrigerator for longer periods and up to 2 weeks.