1 ½ pounds (about 4 ½ cups) milk chocolate, melted
1 cup whipping cream
1 ½ t. vanilla
Place melted chocolate in a medium-size bowl. In a 1-quart saucepan, scald cream. Remove from heat and let cool for 5 minutes. Stir in vanilla. Beat chocolate with an electric mixer. Stop mixer and pour cream all at once over chocolate. Continue beating, cleaning sides and bottom of bowl several times with rubber spatula, until mixture is smooth and well-blended; this takes no more than 1 to 2 minutes. Refrigerate 6 hours or until firm.
Shape into balls with spoon and hands or with small ice cream scoop; if mixture becomes too soft to form, wash and thoroughly dry hands and dust lightly with cornstarch. (I had to do this about every 5-7 balls.) Arrange truffles on waxed paper-lined baking sheet. Roll in unsweetened cocoa. Keep refrigerated until ready to serve. Makes 24 to 36 truffles. (I think I made more than that.)
Note: The chocolate-and-cream mixture may sometimes develop a rough, somewhat “curdled” look as the truffles are beaten. To correct this situation, simply beat in more milk or cream – it does not need to be heated and may take anywhere from 2 tablespoons to about ½ cup – and continue beating until smooth.