Dark Chocolate Truffles

Instructions:

1. Step 1:

   Finely chop dark chocolate.

2. Step 2:

   Place heavy cream in a small saucepan and heat over medium-low, stirring regularly, until bubbling at the edges. **Note: If you are following the Wahl's Protocol Diet, or you are avoiding dairy in general, you may want to substitute the heavy cream in this recipe with coconut cream or cashew cream. Turn off heat and stir in vanilla extract (or flavored extract of your choice).

3. Step 3:

   Add dark chocolate to the cream and let stand 30 seconds. Stir gently, beginning in the middle, until cream and chocolate have combined and look smooth. Continue stirring slowly until all chocolate is incorporated and mixture is smooth and creamy.

4. Step 4:

   Transfer mixture to a bowl or container with lid. Cover and cool in refrigerator for 1 to 2 hours.

5. Step 5:

   When you're ready to finish making the truffles, spread cocoa powder on a small plate or in a shallow dish. Line a baking sheet with parchment.

6. Step 6:

   Once chocolate is cool and firm, use a small ice cream scoop or spoon to form chocolate into 1-inch balls. Roll each ball smooth with your hands, then roll in cocoa powder until evenly covered. Place on parchment.

7. Step 7:

   Store in an airtight container for 2 to 3 days or in the refrigerator for 1 to 2 weeks. Serve at room temperature.