Basic Chocolate Truffles

A great basic recipe, I like it with almond extract instead of the vanilla, but try your favourite liqueur or some nuts or fruit!

8 oz (224g) semi sweet chocolate, finely chopped
1/2 cup whipping cream
1/2 tsp vanilla
icing sugar, ground almonds (toasted) or sprinkles

Place chopped chocolate in a large bowl.  Pour cream into a small saucepan and set over medium high heat.   Bring just to a boil.  Pour over chocolate.  Add vanilla.  Stir until completely melted and mixture is evenly blended. Pour into a small bowl and refrigerate, uncovered, until completely cool and firm enough to roll into a ball - at least 2 hours.  If you need to store longer, cover and refrigerate up to 3 days.

Line a tray or baking sheet with waxed or parchment paper.  Let chocolate mixture sit at room temperature until it is soft enough to handle.  Scoop up a scant 1 tbsp of cooled chocolate mixture and roll into a ball.  Place on tray.  Repeat with remaining mixture.  Refrigerate balls until firm at least 15 minutes.

Place icing sugar, ground almonds or sprinkles in a large bowl.  Roll balls in bowl until evenly coated.

Truffles will keep well refrigerated in an airtight container for up to 1 week.