1/4 c. whipping cream
2 tbsp. unsalted butter
6 oz. bittersweet or semi-sweet chocolate, finely chopped
1/4 tsp. vanilla
Sifted unsweetened cocoa
1 lb. bittersweet or semi-sweet chocolate (for dipping)
Chocolate curls

Bring cream and butter to simmer in heavy small saucepan over medium heat. Stir frequently. Reduce heat to low. Add 6 ounces chocolate and whisk until smooth. Pour into bowl and stir in vanilla. Freeze until firm enough to hold shape, 20 minutes. Line baking sheet with waxed paper. Dust generously with cocoa powder. Spoon 8 mounds onto prepared cookie sheet. Freeze until centers are almost firm, about 8 minutes.

Roll each mound in cocoa powder then roll between palms of hands into a smooth round. Set on another wax paper lined baking sheet. Cover with plastic wrap. Freeze until ready to dip, up to one month.

Melt 1 pound chocolate and dip truffles. Affix chocolate curls to truffles as each is dipped. Serve within 4 days or may be frozen up to one month.