Steph's Truffles

Directions

1. 1
   Place the chopped chocolate in a medium sized heatproof bowl.
2. 2
   Set aside.
3. 3
   Heat the cream and butter in a small saucepan over medium heat.
4. 4
   Bring just to a boil.
5. 5
   Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two.
6. 6
   Stir with a rubber spatula until smooth.
7. 7
   (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.)
8. 8
   If desired, add the flavoring Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
9. 9
   Place your coatings for the truffles on a plate.
10. 10
    Remove the truffle mixture from the refrigerator.
11. 11
    With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls.
12. 12
    Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray.
13. 13
    Cover and place in the refrigerator until firm.
14. 14
    Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
15. 15
    Bring to room temperature before serving.
16. 16
    Flavorings: Hazelnut= Frangelica; Almond= Amaretto, Raspberry= Chambord; Coffee= Kahlua or Tia Maria; for fruit flavors add jams or jellies instead of the alcohol- you can also add a bit of zest to the warm cream; for a stronger coffee flavor add espresso powder to the cream mixture before adding to the chocolate.
17. 17
    Coatings: cocoa powder; crushed toasted nuts, coconut flakes, tempered chocolate, confectioners sugar, melted or tempered chocolate.