Chocolate Truffles Recipe

Step 1 In a mediumsaucepan, bring cream to asimmer. Remove from heat.

Step 2 Add the chocolateand stir until it’s melted andthe mixture is smooth.

Step 3 Stir in liqueur,vanilla and salt. Pour themixture into a shallow bowland let stand for 15 minutes.

Cover with plastic wrap andrefrigerate until firm, at least2 hours and up to 1 week.

Step 4 Place cocoain a small bowl. Using a2-tsp cookie scoop or 1-in.

melon baller, scoop enoughchocolate to make a 1-in.

ball. Roll the ball in cocoa,shaking off excess, andplace in an airtight container.

Repeat with the remainingchocolate, placing waxpaper between each layerof truffles. Refrigerate forup to 3 days. Serve at roomtemperature.

Tip: For variety, roll sometruffles in finely choppedroasted pistachios oralmonds, shreddedcoconut, crushed toffee orconfectioners’ sugar.

Give It: Place truffles in bonbon liners ($1.79 for 75; Wilton.com ) and set in a shallow tissue paper–lined box tied with ribbon.