1 cup cream
1 cup dark chocolate callets
1/2 tsp vanilla extract
Melt chocolate in a double boiler and take off heat.
Bring cream to a low simmer.
Add cream and vanilla to chocolate and mix.
Pour into a tray and allow to set. (You can refrigerate.)
Using a teaspoon, scoop up some of the ganache, roll into a small ball and then roll in the cocoa powder. Repeat with the rest of the ganache.