Instructions: Place whipping cream and chocolate in a heavy saucepan over low heat and stir occasionally until chocolate melts. Add butter and continue stirring until butter is melted. Remove from heat and let cool to room temperature. Add liquer or vanilla (or nothing! Works this way also).

Let sit in refrigerator until hard (about eight hours or so). Dig out by the teaspoon and form into balls, then roll in finely chopped nuts

(ground almonds are heavenly), cocoa, icing sugar, or coconut or dip in chocolate.

Makes 36-48.

This year Im experimenting with Frangelico-Espresso truffles and raspberry truffles dipped in white chocolate along with my usual batches.

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