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These delicious candies can be made up to l week in advance.  Keep chilled.  The chocolate mixture can be flavored with some grated orange peel or espresso powder.  In place of the vanilla extract, you can substitute dark rum, Kahlua, Amaretto, etc.     Ingredients   2/3 cup whipping cream l 12 ounce package semisweet chocolate chips (2 cups) 2 teaspoons vanilla extract Coatings 1/4 cup unsweetened cocoa powder 3/4 cup sweetened shredded coconut 1/2 cup finely chopped nuts   Directions   Bring cream to boil in heavy medium saucepan.  Remove from heat. Add chocolate; whisk until melted and smooth.  Whisk in vanilla.  Pour into medium bowl.  Cover; chill until firm, about 3 hours. Line baking sheet with waxed paper.  Drop mixture by rounded teaspoonfuls onto prepared baking sheet.  Freeze until firm, about 45 minutes. Place cocoa, coconut and nuts in separate bowls.  Roll truffles between hands into rounds.  Roll 1/3 of the truffles in cocoa; 1/3 in coconut; and 1/3 in nuts.  Cover with plastic; chill until ready to serve

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