Chocolate Truffles

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.

*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