12 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 teaspoon vanilla extract
In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in vanilla. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use greased fingers to form truffle mixture into balls and either enjoy plain or roll in toppings such as toasted coconut flakes, toasted almond slivers, cocoa powder, candy sprinkles.
After rolling in topping of choice, place on wax paper and set put the truffles in the refrigerator. Remove from refrigerator 1/2 to 1 hour before serving to allow them to soften.
You can also flavor mixure with coffee liquer, orange liquer or rum...whisk liquer into mixture after adding vanilla.