GETTING READY

1. Place the dark chocolate chips in a large bowl and set aside.

2. Line a baking sheet with parchment paper.

MAKING

3. In a small saucepan over low to medium heat, bring heavy whipping cream to the boiling point. Do not boil.

4. Pour the hot cream over the dark chocolate chips in the bowl. Stir until the chocolate dissolves.

5. Add vanilla extract and stir to combine. Let the mixture sit at room temperature for 1 hour until thick and semi-solid.

6. Scoop out tablespoon-sized portions of truffle mixture and place on lined baking pan.

7. Refrigerate them for about 30 minutes, form each tablespoon into a round ball. When each ball is formed, place it back on the parchment paper-lined pan.

SERVING

8. Roll each of them in confectioner's sugar, shake off the excess sugar, and place on a nice serving dish.