chocolate truffles

How To Make chocolate truffles

• 1

  Pour cream into a heavy, 2-quart saucepan, bring just to boiling. Remove from heat. Add chocolate chips; whisk until melted and smooth. Stir in liqueur. Pour into a medium bowl. Cover; refrigerate about 3 hours or until firm. Drop chocolate mixture by heaping teaspoons onto wax paper-lined baking sheet. Freeze about 45 minutes or until firm. Place coatings in separate bowls. Roll chocolate mixture between your hands to form 1-inch balls. Roll balls in coatings. Cover; refrigerate for at least 1 hour. Before serving, let stand 30 minutes at room temperature. Store in a tightly covered container in the refrigerator.
• 2

  *Note: Use crème de cacao, crème d’almond, coffee liqueur, Amaretto, Kaluha and Bailey's or another favorite liqueur. Suggested coatings: Toasted MOUNDS Sweetened Coconut flakes, ground toasted Almonds, grated Semi-Sweet baking chocolate and/or Hershey’s Cocoa
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