Very Basic Truffles

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 flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours.

Use to fill candies or form balls and roll in toppings.

This very basic truffle filling to which you can add your own flavorings or extracts. You may use this to fill the chocolate shells

or roll into balls then into powdered sugar, cocoa, sprinkles or other toppings.