12 ounces (2 cups) high-quality dark chocolate, finely chopped

1 cup Vermont Creamery Crème Fraîche

1/2 cup cocoa powder



  1. Place finely chopped chocolate into heat-safe bowl.
  2. Heat crème fraiche in a small saucepan over medium-high heat until it comes to a simmer. Pour hot crème fraiche over chopped chocolate; stir until smooth.
  3. Place chocolate mixture into refrigerator; cool 1-2 hours or until set.
  4. Shape chocolate mixture into balls by rolling teaspoon of mixture in the palm of your hand. Place chocolate balls onto a parchment-lined baking sheet.
  5. Place cocoa powder into a small bowl; roll each truffle in cocoa powder to coat
  6. Store truffles in a container with a tight-fitting lid in a cool, dry place.