1/2 cup whipping cream
1/3 cup granulated sugar
6 tbsp butter
1 cup semisweet chocolate chips
1 tsp vanilla extract
Unsweetened cocoa powder
finely chopped pecans
In a small saucepan bring the cream, sugar, and butter just to a boil while stirring constantly. Remove from the heat.
Stir in the chocolate chips until completely melted; stir in the vanilla extract.
Pour the mixture into a glass bowl and allow to cool while stirring constantly.
When cooled, cover and refrigerate 6 to 8 hours or overnight.
Shape the chilled mixture into 1/2-inch balls, handling as little as possible; place on a waxed paper covered cookie sheet. Chill, covered loosely, for several hours.
Roll balls in the cocoa powder, powdered sugar, and/or chopped pecans.
Note: If you prefer, you can make a chocolate coating to dip the balls in by melting 2 cups of semisweet chocolate chips with 2 tablespoons of shortening in a double boiler. Cool chocolate to 85 degrees on a candy thermometer while stirring constantly then dip balls into the chocolate.
Yield: 2 1/2 dozen truffles
Store in refrigerator in an airtight container.