Velvety Chocolate Truffles

I found this is a Chatelaine book and was suprised how easy they were. This will also make a nice hostess gift if you can keep them long enough. Time does not inlude the cooling time

• Ready In: 18 mins
• Yields: 20 truffles

Ingredients

• 8  ounces  of finely chopped  semisweet chocolate
• 1⁄2 cup  whipping cream
• 1⁄2 teaspoon vanilla
• 1⁄8 teaspoon rum (optional) or 1⁄8 teaspoon  almond extract (optional)
• 1⁄4 cup cocoa powder

Directions

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. Add vanilla and extract.
4. Stir until chocolate is melted and mixed well. Pour into a small bowl .
5. Refrigerate uncovered until firm and cool at least 2 hours more if you are able.
6. Line a tray with parchment paper ,take about 1 tablespoon of mixtue and roll into balls.
7. Refrigerate 15 minutes.
8. Place cocoa into a small bowl and roll cooled balls in the powder 1 at a time.
9. Refrigerate in airtight container, will keep for one week.