Serves 30–40 truffles
1/2 cup heavy whipping cream
1 teaspoon almond, orange, vanilla, or hazelnut flavoring
8 ounces bittersweet dark chocolate (at least 70 percent cacao), chopped into small pieces
Cocoa powder or chopped nuts for coating
In a small saucepan bring the whipping cream to a simmer. Stir the flavoring in, then pour the mixture over the chocolate in a separate bowl. Let stand a few minutes before stirring until smooth. Allow to cool, then refrigerate for two hours.
Form 1-inch balls using a teaspoon, and rolling them quickly between your palms. Place balls on a baking sheet lined with parchment paper. Refrigerate overnight.
Roll in cocoa powder or chopped nuts. Store the truffles in an airtight container in the refrigerator for up to a week.