Chocolate Truffles

Preheat the oven to 200°C (hot)

In a bowl, combine the yeast and sugar in warm water

Warm the milk and add the butter or margarine until melted

Let it cool slightly, then add the yeast mixture to the milk

Add the sugar, salt, and eggs one by one, beating well after each addition

Add the vanilla extract and flour, cup by cup, mixing well

Place the dough on a floured surface and knead until smooth and elastic

If the dough is still sticky, add more flour

Place in a greased bowl, cover with plastic wrap and let rise in a protected area for 45 minutes to an hour or until doubled in volume

Remove from the bowl and knead slightly over a lightly floured surface

Roll out the dough to about 1/2 cm thick

Cut into 30 small squares or rectangles, 7.5cm per side

Place two chocolate pieces on one half of each square, fold the dough over the chocolate, and press the edges together

Place in greased baking dishes, cover with plastic wrap, and let rise in a protected area for 35-40 minutes

Bake in a hot oven (220°C) for 25-30 minutes or until lightly golden brown

Remove from the baking dish and let cool on a wire rack

Yield: 30 truffles.