Instructions: 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.

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.

Next, coat truffles: 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 waxed paper until firm, about 1 hour. Truffles keep in an airtight container, chilled, 2 weeks.

Yield: about 30 truffles

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.