Chocolate Truffles

There are 2 chocolate lovers in the family,one being moi. This holiday season I wanted to try something new. I thought truffles would be difficult to make. I looked through Betty Crocker book, found a recipe and decided to make it. I gathered all the ingredients and found that I did not have liqueur and whipping cream. I went to the store at 8:30 PM and started the process at 9:30 PM. I finished making the truffles at midnight. But, it was worth it. I boxed the truffles as holiday gifts for my friends.  I was thrilled to hear that they were delicious.

Ingredients:
1 package(12 ounces) semisweet chocolate chips(2 Cups)
2 Tablespoons stick margarine or butter
1/4 Cup whipping (heavy) cream
2 Tablespoons liqueur ( almond, cherry, coffee, hazelnut, Irish cream, orange, etc.), if desired
1 Tablespoon shortening
Finely chopped nuts, if desired
1/4 cup powdered sugar, if desired
1/2 teaspoon milk, if desired

Method:
1. Like cookie sheet with aluminum foil.
2. Melt 1 cup of chocolate chips in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in margarine. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes; stirring frequently, just until thick enough to hold a shape.
3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
4. Heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Return to aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts. Dust some of the truffles with cocoa powder and some with powdered sugar. Refrigerate about 10 minutes or until coating is set.
5. Drizzle some of the truffles with a mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk.  Refrigerate just until set.  Serve at room temperature. Store truffles in airtight container.

Note:
1. Do not use vegetable oil spreads because they contain very little fat and there is water content too, which can affect the texture of the chocolate.

2. For the first batch I used margarine instead of shortening, and the chocolate sauce for dipping the truffles became thick. I had to coat them with hand, and some of the truffles were not smooth. So, for the second batch I used butter and added a little cream to the chocolate mixture and left the sauce on very low heat while dipping the truffles. The result was smooth and shiny truffles.