Chocolate Truffles

Ingredients

For the Filling

• 8 ounces bittersweet chocolate (good quality)
• 1 cup 35% cream
• 1 ounce liqueur (optional) or 1 teaspoon peppermint extract (optional)

For the Chocolate Coating

• 8-10 ounces bittersweet chocolate (good quality)
• 2 cups KELLOGG'S® RICE KRISPIES® cereal (optional) or 1/4 cup shredded coconut (optional) or cocoa powder (optional) or 2 ounces white chocolate (optional)

Directions

1. 1

   Chop first 8 oz of chocolate into small, even pieces.

2. 2

   Heat cream in a small saucepan to just below a simmer.

3. 3

   Pour cream over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy. If you're using a liqueur or other flavouring, this would be the time to add it.

4. 4

   Cover with plastic wrap. To prevent formation of a skin on top, gently press the plastic wrap down until it is touching the entire surface of the filling. Place in refrigerator to set for a few hours, or even better, overnight.

5. 5

   Roll truffle filling into balls, using a melon baller or teaspoon, and place on wax paper. You may need to refrigerate/freeze briefly to stiffen the balls back up again before coating.

6. 6

   If you're using a topping, prepare it now. If you're going to roll your truffles in a topping (ex. Rice Krispies), pour the topping in a shallow pan. If you're going to dust or sprinkle your topping (ex. cocoa powder or shredded coconut), have it handy.

7. 7

   Melt second 8-10 oz of chocolate slowly and gently in a double boiler (or in a bowl sitting on top of a saucepan of hot - not boiling - water). Be careful not to get any water into the chocolate or it will seize up!

8. 8

   Dip truffles into the chocolate using a fork, letting the excess drain through the tines.

9. 9

   Roll in Rice Krispies (if using). Place coated truffles on wax paper on a rack or baking sheet. Sprinkle or dust with a topping (if using) while the chocolate is still wet and put into the refrigerator to harden.

10. 10

    If you're drizzling with white chocolate, skip the rolling/dusting part and just set your chocolate coated truffles on wax paper on a baking sheet and refrigerate to harden. Melt your white chocolate in a zip-top bag, then cut a tiny hole in one corner to squeeze it out and drizzle over the truffles.