12 ounces semisweet chocolate, cut up
1/4 cup whipping cream
1 tablespoon orange, raspberry, cherry, or coffee liqueur OR whipping cream
36 hazelnuts, macadamia nuts, unblanched whole almonds, pecan halves,
and/or walnut halves (optional)
Chopped nuts, powdered sugar, and/or unsweetened cocoa powder (optional)
8 ounces chocolate or vanilla flavored candy coating, cut up (optional)
2 ounces chocolate-or pink vanilla-flavored candy coating (optional)
In heavy medium saucepan combine chocolate and the 1/4cup whipping cream. Cook over low heat for 4 to 5 minutes or until chocolate melts, stirring frequently. Remove from heat. Transfer to a mixing bowl. Refrigerate about 30 minutes or until mixture is slightly cool to the touch. Stir in liqueur or the 1 tablespoon whipping cream. Beat with an electric mixer on low speed for 3 to 4 minutes or until stiff.
Line a baking sheet with waxed paper. Shape chocolate mixture into 1-inch balls. If desired, press a whole or half nut into center of each ball; re roll until smooth. Place on prepared baking sheet. Freeze about 15 minutes or until firm.
If desired, roll balls in chopped nuts, powdered sugar, and/or cocoa powder. Or, in heavy small saucepan heat and stir the 8 ounces candy coating over low heat until melted and smooth. Quickly coat truffles, one at a time with coating; let excess coating drip off. Place truffles on prepared baking sheet. Let stand about 30 minutes or untilset.
If desired, in small heavy saucepan heat and stir the 2 ounces candy coating over low heat until melted and smooth. Cool slightly. Transfer to a small freezer bag; snip a tinypiece off one corner. Pipe coating onto truffles. Makes about 36 truffles.
Date: July 21, 2002