Chocolate Truffles

3 pounds bittersweet or semisweet chocolate
1 cup sweetened condensed milk
4 tablespoons unsalted butter
2 teaspoons vanilla, or 3 to 5 drops chocolate flavoring oil
assorted jimmies, nonpareils and cocoa, for coating

Chop 1 pound of the chocolate fine, and set it aside; a food processor works really well here.

In a small saucepan or in the microwave, heat sweetened condensed milk until bubbles have just formed around the edges of the pan. Pour the milk over the chocolate, and stir until melted. (Easiest way: leave the chopped chocolate in your food processor and pour the milk in while the motor is running.) Stir in the butter and vanilla or flavoring oils, then refrigerate until cool, about 90 minutes.

Assembly: Scoop small balls of chocolate onto a sheet pan that's been lightly dusted with cornstarch; a small cookie scoop works well here. Let the chocolate balls come to cool room temperature (about 65�F) while you prepare the coating.

Melt the remaining 2 pounds of chocolate over very low heat, or use a microwave set on half power. Be patient; taking the time to melt the chocolate over low heat is much better then ending up with scorched chocolate!

Using a plastic fork with the two middle tines broken out, or other chocolate-dipping tool, dip the chocolate centers into the melted chocolate. (Stir the melted chocolate occasionally as you work.)

Drop the truffles into a bowl of cocoa, nonpareils, crushed nuts, crushed nut brittle, chocolate or colored jimmies, etc., and stir to coat.

Or place the truffles on a rack and sprinkle them with the decoration of your choice. Refrigerate to store, and serve at room temperature.

Yield: 70 to 80 1-inch truffles.