16 ounces of finely chopped dark or semi dark chocolate (or a mixture of both)

1 2/3 cups of heavy cream

1 tsp. pure vanilla

1/2 tsp. of course salt

unsweetened cocoa powder to use when rolling the truffles

Place chocolate in a medium bowl.  In a small saucepan, heat cream until it begins to simmer; pour over chocolate.  Cover bowl with plastic wrap and let stand for 10 minutes.  Uncover and whisk chocolate mixture until smooth.  Mix in vanilla and salt.  Pour into a 9-inch pie plate and let cool 15 minutes.  Cover with plastic wrap and refrigerate until completely set, about 3 hours.

With a melon baller, a 1-inch scoop, or a teaspoon, scoop out chocolate mixture and place on parchment paper.  Coat hands with cocoa and roll truffles into balls; place on a parchment-lined baking sheet.  Refrigerate until set, about 15 minutes.  (To store truffles, cover with plastic wrap and refrigerate, up to 2 weeks.)  Roll in finely chopped nuts or more cocoa powder, or brush with lust dust just before serving or packaging up these wonderful little treats.

Morgan found this recipe in her Martha Stewart cookbook.  She enjoyed making these little treats and when she made them they were  always made as gifts for friends and family.  Everyone was delighted to receive these from Morgan and Morgan was always so happy to give them as gifts to everyone.