Truffles

1 ½ Pounds (2-2 ½ cups) Milk Chocolate, melted

1 Cup Whipping Cream

1-1   ½ teaspoons Vanilla (or 5 drops peppermint oil)

Line an 8-inch square baking pan with plastic wrap; set aside.

Place melted chocolate in a medium-size bowl. In a 1-quart saucepan, scald cream. Remove from heat and let cool for 5 minutes. Stir in vanilla (peppermint). Beat chocolate with an electric mixer. Stop mixer and pour cream all at once over chocolate. Continue beating, cleaning sides and bottom of bowl several times with rubber scrapper, until mixture is smooth and well-blended; this takes no more than 1 to 3 minutes Pour into prepared pan and refrigerate 6 hours or until firm. Store in refrigerator. 

From Jill Coombs