Chocolate Truffles

• 3 C Semi-Sweet Chocolate Chips
• 2/3 C Butter - cut into cubes
• 2 Egg Yolks
• 1 Cup Flavored Liqueur
• 1/2 t Candy Flavoring
• Chocolate Apeels for dipping (tempered chocolate)

1. Melt choc. chips in double boiler over low heat making sure no steam or water touches chocolate. Don't "worry" the chocolate. Allow to melt before stirring. Once all chocolate is melted, gradually add butter & allow to melt. Turn off heat & blend chocolate with butter until smooth.
2. Remove pan from double-boiler and add egg yolks one-at-a-time blending well after each addition. Add liqueur and flavoring to chocolate mixture & blend well. (Liqueur & flavoring should compliment each other - a favorite combination is Southern Comfort & orange flavoring or Kalahua & Vanilla - use your imagination.)
3. Allow chocolate mixture to harden overnight - do not refrigerate. Spoon out enough chocolate to roll 1" balls (I use a small cookie scoop which makes balls with a flat bottom.) Filling should make approximately 70 truffles.
4. Melt the chocolate apeels in double boiler. Using 2 forks, drop the truffle into the dipping chocolate, lift out on fork and slide onto wax paper with other fork and allow to set until dry. Do not refrigerate.
5. Variety is king. Experiment with different types of chocolates for dipping and centers. Remember that white chocolate needs to be worked over lower heat or it will curdle. I top each truffle with something to identify the centers - coconut for coconut ones, different color sprinkles, peppermint for Snappes, almond slivers for amaretto, etc.

chocolate chips, butter, egg yolks, liqueur, chocolate

Taken from www.epicurious.com/recipes/member/views/chocolate-truffles-50116911 (may not work)