Chocolate Truffles

8 oz  semisweet chocolate

¼ cup whipping cream

Directions: Melt chocolate and cream in microwave on medium (50%) in 1 minute, then 30 second increments (stirring between), just until almost melted, then stir until completely melted.  Cover and refrigerate about 1 to 2 hours or until firm enough to handle.  Cover a cookie sheet with parchment paper.  Use a small scoop to make 1 inch balls, put on parchment paper.  Rinse your hands in cold water, put on plastic gloves and roll into smooth balls. Roll balls in topping of your choice:

Toasted coconut, any ground nut, cocoa powder, powdered sugar, ½ cocoa ½ powdered sugar, dip in melted chocolate.  Refrigerate until firm!!  Keep refrigerated, but serve at room temperature.