Very elegant yet deceptively simple to make!
Yes Neil, these are the infamous truffles you love so much!!

2/3 cup whipping cream
1 12-ounce package (about 2 cups) semisweet chocolate chips
2 tsp vanilla extract

Bring cream to a slow boil in heavy saucepan.
Remove from heat.
Add chocolate; whisk until melted and smooth.
Whisk in vanilla.
Pour into medium bowl.
Cover; chill until firm, about 3 hours.

Line baking sheet with waxed paper.
Drop mixture by rounded teaspoonfuls onto prepared baking sheet.
Freeze until firm, about 45 minutes.

Place cocoa, coconut, crushed nuts, icing sugar, espresso powder (or whatever you’d like) in separate bowls.
Roll truffles between hands into rounds...I get a sugar 'high' from this step!!
Then roll them in the coating.
Cover with plastic (or airtight container)

Chill until ready to serve.

(Can be made 2 weeks ahead. Keep chilled.)

Makes about 30 truffles...I should rephrase that!
ONLY makes about 30 truffles...never enough!!