MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: SPIRITED TRUFFLES
Categories: Candies
     Yield: 48 servings

     5 oz Milk chocolate, chopped
     4 oz Sweet baking chocolate, chop
     1 oz Unsweetened choc, chopped
   3/4 c  Whipping cream
 3 1/2 ts Liqueur*
     6 oz Sweet baking chocolate
     1 tb Veg. Oil
   1/3 c  Cocoa

    Place first 3 chocolates  work bowl of food processor or blender;
 finely chop chocolate. Heat cream to just simmering point. With
 machine running, gradually add the cream, mixing until the chocolate
 is melted. Scrape down sides of container to make sure all of the
 chocolate is melted. Blend in liqueur. *Use whatever flavor liqueur
 you wish; suggestions are: rasberry, almond, peppermint or orange
 liqueurs.
    Cover a cookie sheet with wax paper; butter paper. Spoon mixture
 into a thin layer onto cookie sheet. Refrigerate until chocolate is
 firm, about 30 minutes. Return to a work bowl or blender. Process
 until light and fluffy, about 30 seconds. Spread on cookie sheet
 again and refrigerate until choc. can be formed into balls, but is
 not hard, about 20 minutes. Carefully shape inti 1-inch balls. Freeze
 until firm.    Melt 6 ounces sweet baking chocolate in small heavy
 saucepan over low heat. Dip frozen chocolate balls into melted
 chocolate to coat. Place on wax paper-lined baking sheet. Sprinkle
 lightly with cocoa. Keep frozen til ready to serve. Yeild 5 dozen.
 Source: newpaper, newsletter Feb '90

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