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In a small, heavy saucepan bring the heavy whipping cream to a simmer.
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Place the chocolate in a separate bowl. Pour the hot cream over the chocolate, add the chopped almonds and vanilla, and allow to stand for a few minutes then stir until smooth.
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Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid.
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Once chilled and firm, prepare a small dish of cocoa powder, chopped almonds, and/or toasted coconut.
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Use a Tablespoon-sized scoop to scoop out small balls, then use your hands to gently but quickly roll/form the chocolate into balls.
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Roll balls into the coating.
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Enjoy truffles immediately or store in the refrigerator in a air tight container for up to one week.