Cream Truffles or Bavarian Mints (a recipe by Shepherd's Candy)

In the area I live in, the only place to get a variety of excellent chocolate is Shepherd's Candy in the strip mall at the bottom of the hill on State Street.

The result is a center for dipping or molding into chocolate.
Truffle Filling
  1½ lbs premium chocolate (Peters Ultra, etc.)*
½ pint heavy whipping cream, scalded and cooled to luke warm
- desired flavoring (peppermint oil, vanilla, almond, etc.)
- optional chopped nuts, maraschino cherries, etc.
*I personally don't care for milk chocolate so I use a much darker one. Peter's/Nestle's Ultra is very milky.
Beat together ingredients adding 4-5 drops of peppermint (or crème de menthe) oil or ½ tsp vanilla or almond extract. Add nuts or cherries as desired. Don't over-beat, but just until like frosting. Pour into plastic-lined 8 or 9" square pan. Chill until set, cut into squares or store in refrigerator. Will not keep long, goes soft at room temperature.

Can be rolled into balls and dipped or used as a center for molded chocolates. If another ¼ lb of chocolate is used, the result will be firmer.