Luscious Chocolate Truffles

These were originally from a Betty Crocker cookbook. I usually make them with milk chocolate chips for the 1st cup and semi-sweet for the 2nd cup.

• Ready In: 1 hr 15 mins
• Serves: 15

Ingredients

• 2  cups chocolate chips, divided
• 1  tablespoon firm margarine or 1  tablespoon butter
• 1⁄4 cup heavy cream
• 2  tablespoons  liqueur (optional)
• 1  tablespoon shortening
• 1⁄2 cup  nuts, finely chopped (optional)
• 1⁄4 cup powdered sugar (optional)
• 1⁄2 teaspoon milk (optional)

Directions

1. Line cookie sheet with foil.
2. Melt 1 cup of chocolate chips in a heavy 2-qt saucepan over low heat stirring constantly; remove from heat. Stir in margarine. Stir in whipping cream and liqueur. Refrigerate 10-15 minutes, stirring frequently, just until thick enough to hold shape.
3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.
4. Freeze 30 minutes.
5. Heat shortening and remaining 1 cup of chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
6. Dip truffles, one at a time, into chocolate. Return to foil-lined cookie sheet. Immediately sprinkle some or all of the truffles with your desired toppings (nuts, cocoa, coconut).
7. Refrigerate about 10 minutes or until coating is set. Drizzle some of them with a glaze of the powdered sugar and milk if desired.