Recipe: Dark Chocolate Truffles (make ahead)

DARK CHOCOLATE TRUFFLES

1 2/3 cups chopped semisweet chocolate (or semisweet chocolate chips)
6 tablespoons heavy (whipping) cream*
1 tablespoon cold butter or margarine, cut into pieces
1 teaspoon vanilla
1/2 cup chopped macadamia nuts (or toffee, or chocolate decors)

*To flavor with liqueur, reduce cream to 1/4 cup. Stir 2 tablespoons liqueur into chocolate mixture along with vanilla.

Place chocolate in small bowl; set aside.

Combine whipping cream and butter in small saucepan. Simmer over medium-high heat until butter melts, stirring constantly. Pour over chocolate; stir once. Cover bowl; let stand 3 to 5 minutes.

Uncover; stir until chocolate is melted and mixture is smooth. Stir in vanilla and liqueur, if using. Cover. Refrigerate 15 minutes or until mixture is firm enough to hold its shape.

Place level tablespoonfuls mixture on plate. Cover; refrigerate 2 hours or until fudgy, but not soft.

WHEN READY TO ROLL:
Place nuts in medium bowl. Roll each tablespoon chocolate mixture into ball. Roll in nuts to evenly coat. (Warm hands and room temperature quickly soften chocolate, making it difficult to form balls. Keeping chocolate chilled prevents sticking.)

Store tightly covered in refrigerator up to 3 weeks. Serve chilled or let stand at room temperature 15 to 20 minutes before serving.

Tip: Store chocolate in a cool, dry place. If chocolate gets too warm, the cocoa butter rises to the surface and creates a grayish-white film on the surface of the chocolate, which is called a "bloom." The bloom will not affect the chocolate's taste or baking quality.

Makes 18 truffles
Source: Recipe booklet: Holiday Food Fun, Favorite Brand Name Recipes, Vol. 6, December 11, 2001, No. 86