Shelly's Recipe

CHRISTMAS TRUFFLES

Category: Candy

7 oz. dark chocolate (good quality)
1/3 cup thickened cream
1 tbsp orange liqueur or rum
3 oz. unsalted macadamia nuts, almonds or hazelnuts
Coatings: dark cocoa / shredded coconut / chocolate sprinkles

Put the chocolate and cream in a heatproof bowl (or double boiler) and place over a saucepan of simmering water (make sure bowl does not touch the water). Stir until the chocolate melts. Remove the bowl and stir in the liqueur and nuts. Cover and place in the fridge for a couple of hours or until firm enough to roll into balls. Line a tray with non stick paper, roll tsp of mixture into balls and place on tray.

Put in freezer for about 30 minutes then roll the balls quickly to smooth the surface and roll in desired coating. Makes 36. Note: They will keep in an airtight container in the fridge for a week.