2/3 cup heavy cream
12 ounces semisweet chocolate, chopped into very small pieces
1 teaspoon vanilla extract
1/3 cup premium cocoa
In a small saucepan over medium heat, bring the heavy cream just to a boil. Remove from the heat immediately. Add the chopped chocolate and vanilla extract and stir until the mixture – ganache - is completely smooth.
Chill the ganache until it is hard enough to roll into balls. Measuring out a heaping teaspoon, quickly roll the ganache into a ball. Roll the ball in the cocoa powder and chill.