Luscious Chocolate Truffles (Holiday inspiration)

 

Makes about 2 dozen candies

• 2 cups semisweet chocolate chips
• 2 tablespoons butter or margarine
• ¼ cup whipping cream (35%)
• 2 tablespoons liqueur (almond, cherry, coffee, hazelnut, Irish cream, orange, ect.), if desired
• 1 tablespoon shortening
• Finely chopped nuts, if desired
• ¼ cup powdered sugar or cacao, if desired
• ½ teaspoon milk, if desired

1. Line cookie sheet with foil.
2. In heavy 2-quart saucepan, melt 1 cup of the chocolate chips over low heat, stirring constantly ; remove from heat.
3. Stir in butter ; stir in cream and liqueur.
4. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
5. Drop mixture by teaspoonfuls onto foil ; shape into balls (if mixture is too sticky, refrigerate until firm enough to shape.)
6. Freeze 30 minutes.
7. In 1-quart saucepan, heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth ; remove from heat.
8. Using fork, dip truffles, one at a time, into chocolate ; return to foil-covered cookie sheet.
9. Immediately sprinkle some of the truffles with nuts, powdered sugar or cocoa ; refrigerate about 10 minutes or until coating is set.
10. In small bowl, stir powdered sugar and milk until smooth ; drizzle over some of the truffles and refrigerate just until set.
11. Store in airtight container in refrigerator.
12. Serve truffles at room temperature by removing from refrigeratorabout 30 minutes before serving.

BON APPÉTIT