DIRECTIONS

1. In a small saucepan bring to a boil the whipping cream, vanilla and granulated sugar.
2. Place butter and chopped chocolate in a microwave proof bowl.
3. Pour boiling cream mixture into chocolate bowl.
4. Whisk gently until smooth and all chocolate is dissolved. In a cold kitchen some of chocolate may not dissolve. In such case, place for 10 seconds in microwave oven and whisk again.
5. Cover bowl and allow filling to set at room temperature until the next day or at least 4 hours.
6. Sift together cocoa powder and powdered sugar and place on a plastic food film lined cookie sheet.
7. Using a melon baller, scoop round balls out of chocolate mixture and roll into cocoa powder.
8. The truffles can be kept for a couple of days at room temperature. For longer conservation place in refrigerator.