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Prepare the Chocolate Ganache:
Chop the dark chocolate into small pieces and place it in a heatproof bowl.
Heat the Cream:
In a small saucepan, bring the heavy cream to a simmer over medium heat. Stir occasionally to prevent it from burning.
Combine the Cream and Chocolate:
Pour the hot cream over the chopped chocolate. Let it sit for a few minutes to soften the chocolate, then stir gently until the chocolate is fully melted and the mixture is smooth.
Add Butter and Flavor:
Stir in the unsalted butter and vanilla extract, mixing until fully incorporated.
Cool the Ganache:
Allow the ganache to cool to room temperature, then cover it and refrigerate for about 1-2 hours, or until it becomes firm enough to scoop.
Form the Truffles:
Once the ganache is set, use a teaspoon or melon baller to scoop out small portions of the mixture. Roll each portion into a ball using your hands.
Coat the Truffles:
Roll each truffle in cocoa powder, or choose to coat them with crushed nuts, shredded coconut, or sprinkles for added texture and flavor.
Chill and Serve:
Place the truffles on a baking sheet lined with parchment paper. Refrigerate for another 30 minutes to firm up, and then serve.
Serving and Storage Tips:
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