Combine whipping cream and chocolate in 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth (2 to 4 minutes). Stir in butter until melted. Cool to room temperature (about 30 minutes). Stir vanilla. Cover; refrigerate until firm enough to shape (at least 8 hours).
To make truffles, shape about 1 teaspoonful chocolate mixture into 1-inch balls. (Mixture will be soft). Roll in finely chopped nuts, cocoa, or powdered sugar, if desired. Refrigerate until firm (at least 2 hours). Cover; store refrigerated.
Originally Submitted
4/10/2009
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You can add this Melt-in-Your-Mouth Truffles recipe to your own private DesktopCookbook.
