Basic Chocolate Truffles (plus 4 variations)

I like this recipe cause it's all there - very simple instructions, and lots of interesting variations once you master the basic recipe. Truffles are wonderful confections to make at home - not difficult at all. From Food and Wine magazine. Rolling time not included.

• Ready In: 15 mins
• Yields: 30-40 truffles

Ingredients

• 8  ounces bittersweet chocolate
• 1  ounce  unsweetened chocolate
• 1⁄2 cup  whipping cream
• 1⁄4 cup unsalted butter
•  cocoa, for rolling

Directions

1. In a heavy pan on a low heat, melt chocolates, whipping cream and butter together, stirring occasionally; when melted, pour into a small bowl and cool mixture; refrigerate for 2 hours or until mixture hardens.
2. Using a melon baller or a teaspoon, quickly form mixture into approximately ¾-inch rounds; refrigerate until cold; roll in cocoa or dip in chocolate; refrigerate for up to 2 weeks.
3. Variations on a theme: ORANGE LIQUEUR TRUFFLES Add ¼ cup (50 mL) Grand Marnier, Cointreau or Triple Sec to truffle mixture after it has melted; stir in ¼ tsp (1 mL) grated orange rind to heighten orange flavour.
4. KAHLUA TRUFFLES add 3 tbsp (45 mL) Kahlúa to truffle mixture after it has melted.
5. RUM TRUFFLES add 3 tbsp (45 mL) rum to truffle mixture after it has melted.
6. DARK CHOCOLATE COATED TRUFFLES Melt 8 oz (250 g) bittersweet chocolate in a heavy pot over low heat; remove from heat; place cold truffle on skewer or dipping fork, and swirl in chocolate to coat; place on wax or parchment paper to set.