Torani Chocolate Truffles

12 ozs bittersweet chocolate
1/4 cup heavy cream
3 Tbs Torani Caramel syrup
Cocoa powder for dusting

In a double-boiler, melt chocolate; add cream and syrup and stir well. Let cool. Chill mixture until firm enough to mold. Roll into almond-sized balls, working quickly to keep chocolate firm. Fill a shallow bowl with cocoa powder and using a fork, gently roll truffles in cocoa. Store in an airtight container in refrigerator until ready to eat.

Yield: About 2 dozen

Variation: Substitute Torani Hazelnut for Caramel and roll truffles in chopped hazelnuts.