Dark Chocolate Truffles

1. Heat chocolate, oil, and 3 tablespoons water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt.

2. Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours.

3. Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes.

Cook's Notes

Make Ahead
Truffles can be refrigerated in an airtight container for up to two weeks. Let stand 30 minutes before rolling in cocoa or patting with nuts or shredded coconut.