Chocolate Truffles, Classic

• 1

  1. Place chocolate in a bowl. Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate. Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine. Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.

• 2

  2. Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4 inch across. Drop into cocoa; roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.

Variations:

• 1

  NUT TRUFFLES: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding liqueur. (To toast pecans: Heat oven to 375°F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool before chopping.

• 2

  ESPRESSO TRUFFLES: Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee. Roll balls in cocoa or chopped nuts.

• 3

  NUT-COATED TRUFFLES: Roll balls in chopped nuts.

• 4

  MILK CHOCOLATE COATED: Instead of cocoa. Melt your favorite chocolate using a double boiler. Then dip the cooled balls using a fork. A quick yet messy method is to pour the melted chocolate over balls set on a wire rack.