Rich Chocolate Truffles
rec.food.recipes/Johnson

1 2/3 cups whipping cream
1/2 cup butter
8 oz. semi-sweet baking chocolate, chopped
1 1/3 cups semi-sweet chocolate chips, chopped
1 Tbsp. vanilla extract or desired liqueur

In saucepan, combine whipping cream and butter. Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools and thickens slightly. Stir in vanilla. Pour into shallow glass dish. Cover; chill until firm. With spoon scoop mixture into 1 inch balls.

Truffle Coating
12-18 oz. semi-sweet or milk chocolate chips
2-3 Tbsp. shortening

Melt chocolate and shortening over low heat; stirring constantly. (use 1 Tbls of shortening for every 6 oz. of chocolate) When mixture is smooth remove from heat. Dip each truffle into coating. (I found dropping them in the chocolate and then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in paper candy-cups (they look like muffin papers only smaller) and allow to harden. Mix 1/4 cup powdered sugar and 1/2 tsp. of milk. Drizzle over truffles in various designs.