Truffles

Ingredients:
210 mL heavy cream (whipping cream)
50mL margarine
250mL semi-sweet chocolate
5-15mL flavouring (those used to speciality coffees)
cocoa powder for rolling balls

Method:
1) Put cream and margarine into a saucepan. Let margarine melt over medium heat then, stirring all the while, turn up heat and let the cream just come to a boil.
2) Off the heat add the chocolate to the saucepan and stir until it is completely melted. Continue stirring until mixture thickens and cools somewhat.
3) Stir in flavouring. Then let mixture thicken over an ice bath or refrigerate one hour.
4) To form truffles, scoop up portions of the chocolate with an ice cream scoop or spoon about the size of a large marble.
5) Dust a small plate with cocoa powder. Cover your hands with cocoa and then roll the balls in the cocoa.
6) Place the balls in candy liners
7) Keep refrigerated!

*Ice Bath: Can be made from putting ice cubes into a medium sized bowl. Transfer the chocolate mixture into a small bowl and let it rest on top of the ice cubes. Using a whisk, stir until mixture is thick and very cold.