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Chocolate Truffles

14 oz. semi-sweet chocolate bits
1 1/2 - 2 Tsp. Watkins Vanilla, Original Double Strength *
1 c. heavy cream Watkins Cocoa for dusting
1 tbs. butter

Place chocolate bits in a medium-sized bowl. In a sm. saucepan, heat cream and butter over medium heat until almost boiling. Immediately pour the cream mixture over the chocolate. Mix until all chocolate is melted. Stir in extract. Cover bowl with plastic wrap and refrigerate until almost firm, approx. 1-2 hours.

Line a baking sheet with waxed paper. Use a sm. scoop or spoon and form 30 chocolate mounds on the baking sheet. Refrigerate until firm.

* Use any Watkins extract flavor of your choice: raspberry, orange, rum, just use your imagination!

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