Easy Chocolate Truffles

16 ounces dark or semisweet chocolate
1 2/3 cups heavy cream
1 teaspoon vanilla extract
1/2 teaspoon course salt
unsweetened cocoa powder, for rolling


DIRECTIONS:

1. place chocolate in a medium bowl.
in small saucepan, heat cream
until it begins to simmer; pour over
chocolate. cover bowl with plastic
wrap and let stand 10 minutes.
uncover and whisk chocolate mixture
until smooth. mix in vanilla
and salt. pour into a 9-inch pie plate
and let cool 15 minutes. cover
with plastic and refrigerate until
completely set, about 3 hours.

2. with a melon baller, a one inch
scoop, or a teaspoon, scoop out
chocolate mixture and place on
parchment paper. coat hands with
cocoa powder and roll truffles into balls;
place on a parchment-lined baking
sheet. refrigerate until set, about
15 minutes.

3. roll in finely chopped nuts or more cocoa powder.