Velvety Chocolate Truffles

• 8 ounces of finely chopped semisweet chocolate
• 12 cup whipping cream
• 12 teaspoon vanilla
• 18 teaspoon rum (optional) or 18 teaspoon almond extract (optional)
• 14 cup cocoa powder

1. Put chopped chocolate in a large bowl.
2. Pour cream in a sausepan and put on med high heat and bring to a boil.
3. Pour over chocolate.
4. Add vanilla and extract.
5. Stir until chocolate is melted and mixed well.
6. Pour into a small bowl .
7. Refrigerate uncovered until firm and cool at least 2 hours more if you are able.
8. Line a tray with parchment paper ,take about 1 tablespoon of mixtue and roll into balls.
9. Refrigerate 15 minutes.
10. Place cocoa into a small bowl and roll cooled balls in the powder 1 at a time.
11. Refrigerate in airtight container, will keep for one week.

semisweet chocolate, whipping cream, vanilla, rum, cocoa powder

Taken from www.food.com/recipe/velvety-chocolate-truffles-289335 (may not work)