My Truffles Recipe

Directions:

1. In the top of a double boil pot heat cream just to boiling.
2. Place pot on top of pot of hot water. Add chocolate. Blend until smooth.
3. Add butter and blend until incorporated well.
4. Line a pan with plastic or use silicone pan. Pour chocolate into that pan and refrigerate until firm enough to handle - about 3 hours.
5. Invert on a cutting board. Remove plastic if used. Cut into equal pieces to quantity for this recipe.
6. Roll into balls (ovals if eggs for easter) and then roll in chosen coating.
7. Coating can be:.
8. Cocoa, pretty sugar, nuts, chopped fruit, coconut, etc. (NEVER powdered sugar as it will melt and be ugly).
9. If amaretto or gran marnier added 1/4 cup and reduce equal amount of cream. Freeze these prior to rolling.