Chocolate Truffles

Christmas time truffles!  The only time I make these little yummies. I have made flavored truffles in the past with some Bailey's Irish Cream, Champagne and Grand Marnier, but we have little ones buzzing around so I figured, to stay safe from sneaky fingers, I would keep them sober! These truffles are incredibly simple to prepare and they really are very yummy. You can play around with added liquors, just add 3-4 TBSP to your mixture.

Chocolate Truffles
8 oz. bittersweet chocolate
1/2 c. heavy cream
8 oz. white chocolate
8oz. semi sweet chocolate

Method
1. Chop the bittersweet chocolate and place in a bowl. Bring the cream to a simmer on the stove and pour over the chocolate.
2. Let sit 5 minutes, then whisk until smooth.
3. Let this mixture sit at room temperature or in refrigerator, for an hour or more until set. (I poured it into a shallow baking dish to help cool it down faster.)
4. Scoop into balls using a melon baller or a spoon (I just rolled mine in my palms), and place on a cookie sheet lined with wax paper.
5. Refrigerate the truffles until ready to coat.
6. In the microwave, melt the semi-sweet chocolate and the white chocolate (in separate bowls). Melt in 30 second intervals on 50% power, stirring after every cycle until melted (do not over heat or you will scorch the chocolate). Let chocolate cool a bit, or you may melt truffle.
7. Dip the truffles into the white chocolate, or semi sweet chocolate, (using a fork), and place on the wax paper lined sheet. Refrigerate again for 1/2 hour.
8. Use left over chocolates to make designs on each truffle.  Simply spoon chocolate into a small plastic baggie and snip off the corner tip (small snip) or you will not get a thin design.
8. Refrigerate until ready to serve.

** These truffles can be refrigerated up to 3 weeks and frozen for up to 6 months.