Key Lime Truffles

Melt chocolate and butter. Stir in cream and vanilla. Stir until smooth. Refrigerate, stirring occasionally to keep smooth and promote even cooling, maybe one hour or two. Shape into balls by rolling between hands. Place on foil lined baking sheet and freeze about 15-20 minutes. While freezing, melt coating chocolate and shortening, stirring until smooth. Using fork method, dip truffle balls in coating and place on either foil or waxed paper lined sheets. You can also just roll the balls in cocoa or powdered sugar or finely chopped nuts.