PROMERSBERGER FAMILY RECIPES
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CHOCOLATE TRUFFLES (makes 30 using a rounded teaspoonful)

8 oz Semisweet or bittersweet chocolate (block chocolate chopped into small pieces or chocolate chips 3/4 cup Heavy whipping cream 2 tbs Unsalted butter 1 tsp Liqueur (almond, cherry, coffee, hazelnut, Irish cream, orange, raspberry, cognac, or brandy) if desired. 3 tbs Finely chopped nuts or toffee candy bar

Coating options: Cocoa powder, confectioner's sugar, finely chopped nuts, or 1 cup of melted chocolate pieces thinned whith 1 tbs shortening.

Place chocolate in a medium size stainless steel bowl. Set aside. In heavy 2 quart saucepan, heat cream and butter, stirring constantly; bring just ot boiling. Pour the cream mixture over the chololate. Whisk until smooth. Add optional ingredients, if desired. Refrigerate for at least 1 hour, stirring frequently until mixture holds a shape. Line baking sheet with waxed paper. Drop chocolate by heaping teaspoonfuls (or using a small melon baller) onto waxed paper. Shape in balls and roll in one of the coating choices; or chill until firm and dip, using fork, into melted chocolate. Place powdered truffles on waxed paper, dipped truffles on a wire rack over a waxed paper-lined cookie sheet. Refrigerate until firm. Store in a covered container in refrigerator; remove 30 minutes before serving.