1 cup whipping cream
2 teaspoons vanilla
Scald cream in microwave, add vanilla. Let cool for five minutes. Beat chocolate and cream with an electric mixer until smooth. Refrigerate until firm, about an hour. Scoop balls onto parchment or wax paper lined cookie sheet. Rool into nuts or cocoa. Freeze balls if dipping in chocolate.
For peanut butter truffles add 1/3 creamy peanut butter to warm chocolate mixture.
