1/2 cup heavy cream
1 tbsp. butter
12 ounces bittersweet or semisweet chocolate, chopped (or chips)
1 tsp. vanilla
pinch of salt
toppings: unsweetened cocoa, chopped nuts, crushed candy or sprinkles

Bring cream and butter to a simmer. Remove from heat and add chocolate. Let sit for 3 minutes. Stir until smooth. If lumps remain, return to low heat and stir until smooth.  Add vanilla and salt. Refrigerate until firm, about 1 hour. Scoop by rounded teaspoon and roll between palms to form balls. Roll in toppings and chill. Makes about 20 truffles. Note: You can substitute 1 tsp. peppermint extract or 1 Tbsp. liqueur such as Grand Marnier or Cognac for the vanilla, if desired.