Chocolate Truffles

Ingredients:

- 1 cup of semisweet chocolate, broken into pieces

- 3/4 cup of heavy whipping cream

- 2 tablespoons butter

- 2 tablespoons Grand Marnier (or substitute for another alcohol you might prefer)

Different coating options; cocoa powder, icing sugar, chopped nuts, toasted coconut, shaved chocolate

Directions:

1 - Place the broken pieces of chocolate in a stainless steal bowl and set aside

2 - Heat the cream and butter in a small saucepan over medium heat, bringing to a boil

3 - Immediately pour the boiling cream and butter mixture over the chocolate and let stand 5 minutes

4 - Add liqueur and whisk until smooth

5 - Cover and place in the fridge until the mixture is firm (possibly overnight)

6 - Place your chosen topping(s) on a plate, line a tray/baking sheet with parchment paper and remove the truffle mixture from the fridge

7 - Either with your hands or with a melon baller form the truffle mixture into bite-sized balls

8 - Immediately roll the balls in your topping and place them on your prepared tray

9 - Cover and replace in fridge until firm again

*Truffles can be left in the fridge for a couple of weeks or frozen for a couple of months. Bring them to room temperature before serving.