Rich, buttery chocolate truffles with three coating variations.

Rich Chocolate Truffles

Truffles:

1 2/3 cups heavy or whipping cream
1/2 cup butter
3 cups semisweet chocolate, broken into pieces and chopped*
1 tablespoon vanilla extract

Coating Options:

Unsweetened cocoa powder

Powdered Sugar

Unsweetened cocoa powder and powdered sugar combined

1. In a medium saucepan, combine heavy cream and butter and cook over medium heat, stirring constantly, until mixture boils; remove from heat.
2. Stir in both chocolate until completely melted; continue stirring until mixture cools and thickens slightly.
3. Stir in vanilla.
4. Pour into shallow glass dish. Cover; refrigerate several hours or until firm.
5. To form truffles, with spoon, scoop mixture into 1-inch balls; roll in desired coating. Cover and refrigerate until firm.
6. Reroll a second time, if desired. Serve cold. Store in refrigerator.

Makes about 4 dozen truffles.