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1
Place the chopped chocolate in a medium sized heatproof bowl.
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2
Set aside.
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3
Heat the cream and butter in a small saucepan over medium heat.
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4
Bring just to a boil.
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5
Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two.
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6
Stir with a rubber spatula until smooth.
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7
(If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.)
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8
If desired, add the flavoring Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
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9
Place your coatings for the truffles on a plate.
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10
Remove the truffle mixture from the refrigerator.
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11
With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls.
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12
Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray.
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13
Cover and place in the refrigerator until firm.
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14
Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
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15
Bring to room temperature before serving.
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16
Flavorings: Hazelnut= Frangelica; Almond= Amaretto, Raspberry= Chambord; Coffee= Kahlua or Tia Maria; for fruit flavors add jams or jellies instead of the alcohol- you can also add a bit of zest to the warm cream; for a stronger coffee flavor add espresso powder to the cream mixture before adding to the chocolate.
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17
Coatings: cocoa powder; crushed toasted nuts, coconut flakes, tempered chocolate, confectioners sugar, melted or tempered chocolate.
