Chocolate Truffles

-Carolyn Wright

12 oz. dark sweet or semi-sweet chocolate pieces (Approximately 2 cups)
4 Tbsp. butter
3/4 c. whipping cream
1 tsp. flavoring
Cocoa (to roll the balls of candy in)

Cut or break up the chocolate into small pieces. If chocolate chips are used, you do not have to do anything to them. Scald the cream and add the butter to melt. Stir the hot cream and butter into the chocolate. Whip vigorously.

Refrigerate overnight and when it is very cold, shape into balls. Will need cocoa on hands to handle the chocolate. It melts very quickly. Put the balls in the refrigerator and dip in chocolate when they are cold. (I don't put cocoa on my hands, just keep your hands cold and roll quickly. Instead of dipping in chocolate, roll in sweetened cocoa - I used Ghirardelli.)