Cocoa Truffles

In food processor, pulse chocolate using on/off motion until finely chopped.

In small saucepan, heat cream over medium-high heat for about 4 minutes or until bubbles appear around edge of pan.

With motor running, pour in cream, processing until smooth. Add vanilla; process until blended. (Or finely chop chocolate; place in bowl. Pour in hot cream and whisk until smooth. Whisk in vanilla.)

Pour onto plastic wrap-lined rimmed baking sheet. Chill for at least 2 hours or until set, or overnight.

Place cocoa in shallow bowl. Roll chocolate mixture by 1-1/2 teaspoonfuls (7 mL) into 1-inch (2.5 cm) balls. Add a few to cocoa; shake bowl to coat balls. Lift truffles out of bowl with fork. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)

Additional information :

Variations:
Chocolate Truffles: Omit cocoa. Dip into 12 oz (375 g) white, bittersweet or milk chocolate, melted; let stand until set.

Sugar, Fruit or Nut Truffles: Omit cocoa. Roll in sifted icing sugar, shredded coconut, chopped nuts or chocolate sprinkles.

Nutty Truffles: Stir 1 cup (250 mL) finely chopped nuts or 2 tbsp (25 mL) liqueur or both into mixture after adding vanilla.