E-mail | Return to the index |

(makes 30 using a rounded teaspoonful)
8ozSemisweet or bittersweet chocolate (block chocolate chopped into small pieces or chocolate chips
3/4cupHeavy whipping cream
2tbsUnsalted butter
1tspLiqueur (almond, cherry, coffee, hazelnut, Irish cream, orange, raspberry, cognac, or brandy) if desired.
3tbsFinely 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.