Chocolate Truffles

• 8 ounces bittersweet chocolate (good quality)
• 1 cup 35% cream
• 1 ounce liqueur (optional) or 1 teaspoon peppermint extract (optional)
• 8 -10 ounces bittersweet chocolate (good quality)
• 2 cups Rice Krispies (optional) or 14 cup shredded coconut (optional) or 14 cup cocoa powder (optional) or 2 ounces white chocolate (optional)

1. Chop first 8 oz of chocolate into small, even pieces.
2. Heat cream in a small saucepan to just below a simmer.
3. Pour cream over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy.
4. If you're using a liqueur or other flavouring, this would be the time to add it.
5. Cover with plastic wrap.
6. To prevent formation of a skin on top, gently press the plastic wrap down until it is touching the entire surface of the filling.
7. Place in refrigerator to set for a few hours, or even better, overnight.
8. Roll truffle filling into balls, using a melon baller or teaspoon, and place on wax paper.
9. You may need to refrigerate/freeze briefly to stiffen the balls back up again before coating.
10. If you're using a topping, prepare it now.
11. If you're going to roll your truffles in a topping (ex.
12. Rice Krispies), pour the topping in a shallow pan.
13. If you're going to dust or sprinkle your topping (ex.
14. cocoa powder or shredded coconut), have it handy.
15. Melt second 8-10 oz of chocolate slowly and gently in a double boiler (or in a bowl sitting on top of a saucepan of hot - not boiling - water).
16. Be careful not to get any water into the chocolate or it will seize up!
17. Dip truffles into the chocolate using a fork, letting the excess drain through the tines.
18. Roll in Rice Krispies (if using).
19. Place coated truffles on wax paper on a rack or baking sheet.
20. Sprinkle or dust with a topping (if using) while the chocolate is still wet and put into the refrigerator to harden.
21. If you're drizzling with white chocolate, skip the rolling/dusting part and just set your chocolate coated truffles on wax paper on a baking sheet and refrigerate to harden.
22. Melt your white chocolate in a zip-top bag, then cut a tiny hole in one corner to squeeze it out and drizzle over the truffles.

bittersweet chocolate, cream, liqueur, bittersweet chocolate, rice krispies

Taken from www.food.com/recipe/chocolate-truffles-381153 (may not work)