12 ounces DAGOBA 68% Chocolate (Los Rios, Pacuare or Milagros), chopped*

3/4 cup heavy cream

Pinch of salt

1 1/2 teaspoons pure vanilla extract

1/3 cup DAGOBA cocoa powder, sifted

Line an 8-inch square baking pan with two pieces of aluminum foil, letting the foil extend over all sides by about 2 inches.

Melt the chocolate with the cream and salt in a large heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat and whisk in the vanilla.

Pour the chocolate mixture into the prepared pan, spread it evenly with a rubber spatula, and let cool. Refrigerate, tightly covered, for about 3 hours, or until firm.

Invert the foil on a cutting board and carefully remove the foil. Dip a sharp heavy knife into hot water, wipe it thoroughly dry, and cut the truffles into 36 squares, rewarming the knife as necessary. If the truffle mixture gets too soft, return it to the refrigerator to firm. Arrange the
truffles in a single layer on a platter. Refrigerate, uncovered, for 1 hour.

Place the cocoa in a small shallow bowl. Toss the truffles a few at a time in the cocoa to coat, then shake them to remove any excess cocoa; transfer to another plate. Refrigerate the truffles, covered, for at least 1 hour before serving. If necessary, toss them again in cocoa to coat. The truffles can be refrigerated for up to 3 days. Serve at room temperature. You might pack them, layered between sheets of waxed paper, in a tin.

Makes 3 dozen truffles

*Note: If you don’t have the specific chocolate called for, substitute another chocolate with about the same intensity - the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for chocolate of less than 70% cacao.