I am a big chocoholic, and I do mean BIG! One thing my house never runs out of is chocolate. Whether I am in a good or bad mood, I have to eat it!  Maybe that’s not a very good thing……but it makes me happy!  That’s all that matters!

Makes about 16 -20 truffles

• 8 ounces semi-sweet chocolate, finely chopped
• 1/2 cup whipping cream
• 1 teaspoon pure vanilla extract
• Unsweetened cocoa powder or coatings of choice (e.g. shredded coconut, crushed nuts, sprinkles)

1. Pour whipping cream in a non-stick pot over medium heat until simmering 
2. Pour hot cream over chocolate, let sit for one minute, add vanilla
3. Stir until chocolate melted and smooth
4. Cool, then put in fridge for about 2 hours
5. With the help of a melon scooper or a teaspoon, roughly shape about 2 teaspoons each into balls
6. Put them back in the fridge for another 2 hours or overnight
7. Shape into round balls with hands, then roll over unsweetened cocoa powder or other coatings of choice
8. Keep in fridge

If the chocolate doesn’t melt completely with the hot cream, you can put it over a pan of simmering water for a few minutes