This truffle recipe is fun and easy, you can be very creative with it; maybe add some nutella to the chocolate to give it a more deeper hazelnut flavor or try different types of liqueur...say mint or Bailey's for St.Patrick's day!
Place the cream and butter into a small sauce pan and bring to the boil.
Remove from the heat and pour over the chocolate and let set for about a minute and stir until smooth.
Add the liqueur into the chocolate and stir through. Pour into a bowl and allow to cool in the refrigerator enough to thicken slightly. Stir periodically to insure a smooth mixture
Once the chocolate is cooled down, they can be finished in two different ways 1) Spoon the mixture into a piping bag with a star tip nozzle and pipe the truffles onto parchment paper and refrigerate. 2) Scoop a spoon full of the chocolate mixture into your hand ( wear plastic gloves to do this it is very messy) then quickly roll into a ball, once formed place them back into the refrigerator to firm back up while preparing your garnishes.
Set up assorted nuts, sprinkles or sugars into bowls and roll the chilled truffles into the assorted garnishes, place onto a parchment tray to firm up, and keep chilled until ready to serve.
The truffles can be arranged on a cold serving tray as desired.