April Fool's Day Truffles

1. Prepare a baking sheet by lining it with aluminum foil or parchment paper. Place the chopped chocolate in a large bowl.

2. Place the cream in a small saucepan and scald it until bubbles being to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.

3. Using a whisk, gently stir to incorporate the cream and chocolate. Add the vanilla and stir until well-combined, but do not stir too vigorously or you will incorporate air bubbles.

4. Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate until it is firm enough to spoon, about 2 hours.

5. Using a teaspoon or cookie dough scoop, form small 1-inch balls from the ganache and place them on the prepared baking sheet. Repeat with remaining ganache. Return to the refrigerator to chill for about 15 minutes.

6. Place the cocoa powder in a small bowl or pie tin. Dust your hands with cocoa powder. While the ganache balls are still somewhat soft, flatten one slightly with your hands and press a cotton ball in the center. Pinch the ganache closed around the cotton, and place the truffle in the cocoa powder.

7. Roll the truffle briefly between your palms to form a round shape, then place it back on the baking sheet. Repeat with the remaining truffles. You may choose to place cotton balls in all of the truffles, or to make most of them without cotton balls. If you choose to omit the cotton, simply roll the firm balls in cocoa powder and round them between your palms.

8. Store truffles in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving. Please remember that this recipe is for entertainment purposes only and that cotton balls should not be consumed! Do not feed this recipe to children or anyone else who might accidentally or purposefully consume the cotton balls.