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     Title: Chocolate Truffles
Categories: Candy, Chocolate
     Yield: 1 Pound

     1 lb 12 oz Bittersweet chocolate
          -(good quality, I use
          -Callebaut)
     1 c  Whipping cream
   1/2 c  Liqueur; up to 2/3 c
          Powdered sugar
          Cocoa (good quality, I use
          -Valrhonna)

 Chocolate truffles are named for the fungus. It is OK if your
 truffles are not perfectly round or other shaped. If they are roughly
 shaped, they will more closely resemble the fungus, which is what
 they were originally intended to do. The cocoa dusting represents the
 dirt that covers the fungus when it first emerges from the Earth.

 Chop 12 oz chocolate into chunks. Place chocolate pieces in a food
 processor with a metal blade and process until the chocolate is finely
 chopped. Bring cream to a boil. With food processor running, add
 cream to chocolate and process until cream is completely incorporated
 and all of the chocolate is melted.

 With processor still running, add liqueur and process until
 incorporated. If you use 1/2 cup liqueur the truffles will be fairly
 easy to roll. The more liqueur over 1/2 cup that you use the more
 difficult the rolling step will be but the more flavorful and creamy
 the end result will be.

 Refrigerate chocolate mixture until thoroughly chilled.

 Rolling method 1:

 Using powdered sugar on your hands to prevent the chocolate from
 sticking, roll teaspoonsful of the chocolate mixture into balls.

 Rolling method 2:

 Use a melon baller to roll the truffles and dig them out of the
 baller with a finger or other tool. In this case do not use powdered
 sugar. This method is faster and neater but the truffles are not as
 round.

 Refrigerate again until chilled.

 Melt 1 lb chocolate in the top of a double boiler. Allow chocolate to
 cool to at least 90°F but room temperature is OK too. Take each
 chocolate ball and dip it in the melted chocolate. Refrigerate once
 again. Dust cooled truffles with the cocoa powder if desired.

 Store truffles in the refrigerator. Remove from refrigerator and
 allow to rise to room temperature for at least 1 hour before serving.

 Recipe FROM: <https://web.archive.org/web/20080908025952/
 http://www.recfoodcooking.org/sigs/Kay Hartman/
 Chocolate Truffles.html>

 Recipe by Kay Hartman

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