Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

1 2/3 c Heavy cream
2 Unsalted butter; sticks
16 oz Semisweet chocolate; cut in to small pieces
1 ts Vanilla flavoring; or to taste
Cocoa
Bring cream and butter to a boil in medium saucepan. Remove from
heat and add chocolate. Allow to sit for 5 minutes. Stir until smooth.
Add vanilla. Let cool in refrigerator, and stir with whisk every 15
minutes or so until very thick. Chill until firm. Using melon baller or
small spoon, scoop out tablespoon sized portions, and place on
sheet sprinkled with cocoa. Place in refrigerator to harden. Using
palms of hands, gently and quickly roll each portion of chocolate
into a ball. Chill again to harden. Roll each truffle in powdered
cocoa, finely chopped nuts, or dip into melted chocolate. Store in
airtight container in refrigerator. Makes about 3 dozen

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