2 cups (12 ounces) semisweet chocolate chips (you may want to spring for the higher-end chips)
2 Tbsp butter (room temperature)
¼ cup heavy cream
2 tbsp liqueur in any flavor: almond, cherry, coffee, hazelnut, Irish cream, orange, raspberry, etc.
1 Tbsp shortening
Finely chopped nuts
To make as little mess as possible, line a cookie sheet with foil.
In a small saucepan over low heat or a double boiler, Melt 1 cup of the chocolate chips, stirring constantly; remove from heat. Immediately stir in butter then add the whipping cream and liqueur flavor of your choice. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
Using a cookie dough scoop or a spoon, drop mixture onto cookie sheet and then Shape into balls. If you find that the mixture is too sticky,
In a small saucepan over low heat or a double boiler, combine shortening and remaining 1 cup chocolate chips, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
Carefully Dip each of the truffles, one at a time, into chocolate then place on the aluminum foil-covered cookie sheet.
Immediately sprinkle some of the truffles with finely chopped nuts, shredded coconut or other toppings as desired. Alternatively, they can be rolled in powdered cocoa (unsweetened baking chocolate) or powdered sugar as well.
Refrigerate about 10 minutes or until coating is set.
Serve at room temperature in an airtight container.
A Few Tips:
Melt the chocolate Slowly to avoid "Bloom" which is when the fat separates
Bloom can make your chocolates less visually appealing, but they'll still taste great.
© Can Stock Photo Inc. / JohnKwan