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  1 2/3 c  Heavy cream

      2    Unsalted butter; sticks

     16 oz Semisweet chocolate; cut in

           To small pieces
      1 ts Vanilla flavoring; or to

           Taste
           Cocoa
    Bring cream and butter to a boil in medium saucepan.Remove from
  heat and add chocolate.Allow to sit for 5 minutes.Stir until
  smooth.Add vanilla.Let cool in refrigerator,and stir with whisk every
  15 minutes or so until very thick.Chill until firm..

    Using melon baller or small spoon,scoop out tablespoon sized
  portions,and place on sheet sprinkled with cocoa.Place in
  refrigerator to harden.Using palms of hands,gently and quickly roll
  each portion of chocolate into a ball.Chill again to harden..
    Roll each truffle in powdered cocoa,finely chopped nuts,or dip into
  melted chocolate.Store in airtight container in refrigerator.Make
  about 3 dozen..