Chocolate Truffles

Place the finely chopped dark chocolate in a heatproof bowl.

In a small saucepan over medium heat, bring the heavy cream and butter to a simmer, stirring occasionally. Once it starts to simmer, remove it from the heat immediately.

Pour the hot cream mixture over the chopped chocolate. Let it sit for about 2 minutes to melt the chocolate. Stir the mixture until smooth and well combined. Mix in the vanilla extract.

Cover the bowl with plastic wrap and refrigerate for about 2 hours, or until the mixture is firm enough to shape.

Once the mixture is firm, use a melon baller or a small cookie scoop to scoop out small portions of the mixture. Roll each portion between your palms to form a ball. The warmth of your hands will soften the chocolate quickly, so if things start getting messy, pop the mixture back in the fridge for 10 minutes and try again.

Place the cocoa powder and finely shredded coconut in separate shallow dishes. Roll half of the truffles in the cocoa powder until well coated. Roll the other half in the shredded coconut until well coated.

Place the coated truffles on a parchment-lined tray and refrigerate for about 15 minutes, or until firm. Serve chilled and enjoy!