chocolate truffles

• 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), chopped into small pieces
• 1/2 cup of heavy whipping cream
• 1 teaspoon of vanilla extract (or other extract flavor)

Truffle coatings

• Cocoa powder
• Finely chopped walnuts
• Finely chopped almonds
• optional: coconut

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer stir constantly.
2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. 
3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the chocolate. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
4 Roll in cocoa powder, chopped nuts or coconut and serve, or place back in the refrigerator until needed.