½ lb. Semi-sweet Chocolate Chips or diced

½ cup Heavy Whipping Cream

2 tablespoons Unsalted Butter (no margarine)

2-3 tablespoons Liquor of your choice (Grand Marnier, Amaretto, etc.)

Cinnamon, Nutmeg, other spices according to your taste

Powdered sugar, cocoa, shaved coconut, nuts, etc. (for coating the truffles)

Wax paper

Pour chocolate in a bowl. Heat cream, stirring, until boiling. Then add hot cream to bowl with chocolate chips. Shimmy the bowl so that the chips settle and the cream covers the chips. Cover the bowl with a plate and let sit for 5 minutes. Then uncover the bowl, add butter and liquor and mix altogether. Mixture should be smooth.

Put truffle mixture into fridge for one hour. Take the truffles out of the fridge and using two spoons scoop truffle mixture onto wax paper, into small balls. After you have scooped the mixture, place the truffles back into the fridge to sit for about 20 minutes. Remove the truffles and apply desired coating. Voila! Truffles!