Chop the chocolate into thin pieces.

Put the chopped chocolate, cream, and butter into a heat-safe glass bowl.

Put the bowl over a saucepan full of simmering water on medium-low heat. This creates a double broiler effect, but be careful that the water level does not come in contact with the bottom of the bowl.

Heat the mixture until it is totally melted. Be sure that you are stirring often with a rubber spatula until the mixture is smooth.

Remove the bowl from the heat, but be careful as the bowl will be hot.

Stir in the vanilla

Let the chocolate mixture cool at room temperature for 2-3 hours or in the fridge for 60 minutes. You want to cool the mixture until it starts to firm, but you don't want it to be solid. You want it to feel like playdoh.

Add the parchment paper to a cookie sheet and put the cocoa powder in a bowl or small bowl.

Use a spoon to scoop out a quarter-size of the truffle mixture. Roll the mixture between both hands to create a ball.

Place the rolled truffle on the baking sheet. (you may need to wash and dry your hands if they are sticky)

Roll the truffle balls in the coca powder and then roll them again between your hands to form a smooth ball. Roll once again in cocoa and put them on the sheet.

Store the finished truffles in the fridge in an airtight container for up to 4 weeks.

Let them set out at room temperature for 30 minutes up to 1 hour before serving.