Chocolate Truffles

• chocolate ounces bittersweet, 70% cocoa premium, finely chopped
• 1 cup heavy cream
• 1 packet Stevia In The Raw
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure vanilla extract
• 2 teaspoons orange liqueur
• chocolate
• natural cocoa powder

1. Place chocolate in wide, shallow bowl.
2. Heat cream and Stevia In The Raw(R) in small saucepan over medium heat until bubbles appears around edge, or microwave until cream is almost boiling. Pour half of hot cream over chocolate. Stir slowly with wooden spoon until chocolate is melted, 2 to 3 minutes. Add remaining cream, and vanilla or other flavoring, and stir gently until mixture is blended and silky. Cool truffle mixture to lukewarm, 20 minutes. Cover with plastic wrap and refrigerate until chocolate is firm, 4 hours, up to 24 hours.
3. Line jellyroll pan with wax paper. Take cold truffle mixture from refrigerator and scoop in generous teaspoonfuls, roll chocolate between your palms, forming roughly rounded 3/4" balls, and place truffles on baking sheet. If truffle mixture gets too soft, return to refrigerator until firm, then continue. Rinse hands in cold water and dry them after rolling 10-12 truffles. Cover rolled truffles loosely with foil and chill until firm, 1-2 hours, or up to 3 days.
4. To serve, place chocolate powder or sieved cocoa in small bowl. One at a time, roll the number of truffles to be served in powder until coated. Using fork, lift coated truffles and place on serving plate. Serve immediately, or cover with foil and refrigerate up to 4 hours. Serve directly from refrigerator.

chocolate, heavy cream, packet, vanilla, vanilla, orange liqueur, chocolate, natural cocoa

Taken from www.yummly.com/recipe/Chocolate-Truffles-2530180 (may not work)