2/3 cup heavy cream
1 12-ounce package (about 2 cups) semisweet chocolate chips
2 teaspoons vanilla extract
Either cocoa powder, coconut or powdered sugar your choice.
Bring cream to boil in medium saucepan stirring non-stop. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours or overnight if you like.
Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.
Place cocoa, coconut or powdered sugar in a bowl. Roll truffles between hands into balls. Roll truffles in cocoa, coconut or powdered sugar. Cover and chill until ready to serve.