Ultimate Chocolate Truffles

I saw this recipe in 'The Chronicle'  who apparently got it from 'Redbook'.
 I didn't have any heavy cream, I didn't really see the point in using cream since you put butter in it, which is really just heavy cream that's been whipped, so I just used 2% milk. It didn't call for any sugar, which must have been some kind of typo. Mom and I ended up adding powder sugar until it tasted good. I don't remember how much, but it was probably close to two cups of powder sugar. It really depends on how sweet you like your chocolate.

  If it starts to get too thick to work with, put it back in the microwave for a few seconds to soften it back up. Now that I've talked it up so much here's the recipe.

                                                   'Ultimate Chocolate Truffles'

12oz bittersweet chocolate                   
3/4 heavy cream (or milk)                      Assorted coatings: we used shredded coconut and chopped
4 Tablespoons butter                              pecans and walnuts, but the recipe also suggests
2 cups powder sugar (to taste)                cocoa powder, hazelnuts, and pistachios
1 teaspoon vanilla extract                     

In a microwave safe bowl, heat chocolate, cream, and butter on high for one minute. Stir. Repeat until mixture is smooth. Stir in sugar and vanilla, and refrigerate until mixture is firm (about an hour). Assemble your coatings either on a flat plat or in plastic storage bags. Scoop out a ball of chocolate in the desired size, the recipe calls for you to use a melon baller, but I don't have one, so I used a spoon. Roll the balls in coatings or put in plastic storage bag and shake until coated. Chill before serving. Store in an air tight container for up to a week in the refrigerator or a month in the freezer.   
 
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