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1 1/2 pounds (4 1/2 cups) milk chocolate, melted
1 cup whipping cream
1 1/2 teaspoons vanilla or peppermint
Line an 8" square baking pan with plastic wrap and set aside. Place melted chocolate in a medium bowl. Scald whipping cream in the microwave for 1 minute. Combine whipping cream and chocolate, beating until smooth. Add flavoring.
Pour mixture into the prepared pan, then refrigerate until it sets firm (6-24 hrs). Cut into 1" squares and dip truffles into tempered dipping chocolate.
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