These truffles must be kept in the refrigerator and, in fact, are best eaten chilled.

　　

Ingredients

Makes about 30 truffles

　　1 cup sugar

　　2/3 cup heavy cream

　　9 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

　　1/4 teaspoon salt

　　1 teaspoon vanilla

　　

For coating

1/4 to 1/2 cup unsweetened cocoa powder, sifted, and/or 1/2 to 1 cup pecans, ground fine

　　

Step 1

In a dry heavy saucepan (about 3 1/2 quarts) cook sugar over moderate heat, stirring with a fork until melted, and swirl pan until sugar is a golden caramel. Remove pan from heat and add cream carefully (mixture will bubble up). Return pan to heat and simmer, stirring, until caramel is dissolved.

　　

Step 2

Remove pan from heat and add chocolate, salt, and vanilla. Let mixture stand 5 minutes and stir until chocolate is melted. Transfer mixture to a bowl and cool, uncovered. Chill mixture, covered, 2 hours, or until firm.

　　

Coat truffles:

Step 3

Scoop out truffle mixture with a spoon and form into 1-inch balls. Roll truffles in 1/2 cup cocoa powder or coat with 1 cup pecans, pressing nuts slightly to adhere. (Alternatively, roll half of truffles in 1/4 cup cocoa powder and coat remaining truffles with 1/2 cup pecans.) Chill truffles on a tray lined with wax paper until firm, about 1 hour. Truffles keep in an airtight container, chilled, 2 weeks.