1/3 cup of heavy cream
6 oz. Dark (semi sweet or bittersweet) chocolate, very finely chopped
2 Tbsp butter, very soft
1 tsp vanilla
Unsweetened cocoa powder
Bring the cream to a boil and pour over the chocolate. Wait one minute, then whisk until the mixture is smooth and shiny. Whisk in the butter and vanilla completely; cover and refrigerate for 3 hours or until firm.
Scoop out teaspoonfuls of chocolate, then squeeze and roll them between your palms to form cherry-sized balls – messy but fun! (If the chocolate is too hard to shape, leave it out for 20 minutes.)
Roll the truffles around in a bowl of cocoa, then toss them hand to hand to shake off excess. Cover and refrigerate until ready to eat.
Makes about 24. Per serving: 60 calories, 5g carbs, 1 g protein, 4 g fat, 5 mg cholesterol