Chocolate Truffles
Makes 30 truffles
Ingredients

1/2 cup plus 1 tablespoon whipping cream
1 12-ounce package semisweet chocolate chips, or 12 ounces dark chocolate bar, chopped in small pieces
2 teaspoons vanilla extract

Instructions
Paper or foil candy cups
Choose 3 toppings from the following list:

1/4 cup unsweetened cocoa powder
3/4 cup sweetened shredded coconut, toasted
3/4 cup finely chopped dried fruit, like cherries or apricots
3/4 cup finely chopped candied ginger
1/2 cup unsalted pistachios or almonds, finely chopped
1/2 cup chocolate or colored sprinkles

1. Bring cream to boil in heavy medium saucepan, or microwave on high for 2 minutes. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours.
2. Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto baking sheet. Freeze until firm, about 1 hour.

3. Place each different topping in its own bowl. Roll truffles quickly between hands into little balls. Roll 1/3 of truffles in each topping, and put into candy cups. Cover with plastic; chill or freeze until ready to serve. (Can be made 2 weeks ahead, or frozen, tightly wrapped, for one month.)