• Add the chocolate and cream to a large mixing bowl.
• Set atop a pot of steaming water, do not let the water touch the bottom of the bowl.
• Stir with a wooden spoon or silicon spatula until all lumps have melted.
• Fold through the liqueur or flavouring.
• Remove the bowl from the steam and place it in the fridge.
• Allow the mix to set, 1-2 hours.
• Meanwhile toast and cool any nuts or coconut with which you may wish to coat the truffles.
• Once the mixture is set and firm remove from the fridge.
• Take teaspoon size scoops and roll the mix into balls, (can be larger or smaller depending on your preference).
• Place on lined trays, may need to be placed back in fridge if it is a warm day.
• Wash and dry your hands.
• Roll balls in mix of your choice, nuts will need to be pressed on as you roll and for finer ingredients like cocoa you can just toss the ball in a bowl of sifted cocoa.
• Kept in the fridge, they will keep up to 2 weeks.
• Kept out of the fridge they will last 4-5 days.
• Serve at room temperature.
• They make a great gift in decorative boxes as well.
  

Creative Ideas:

• Dark chocolate with Amaretto & toasted almond
• Dark chocolate with orange essence and cocoa
• Dark chocolate with brandy and coconut
• Dark chocolate with vanilla
• Dark chocolate with Cointreau
• Milk chocolate with Frangelico and ground hazelnut
• Milk chocolate with Kahlua and coffee beans
• Milk chocolate with espresso