1. In heavy medium saucepan combine chocolate and the whipping cream. Cook over low heat for 4 to 5 minutes, stirring frequently.
2. Remove from heat. Transfer to a mixing bowl. Refrigerate about 30 minutes.Stir in liqueur. Beat with an electric mixer (low speed) for 3 to 4 minutes.
3. Line a baking sheet with waxed paper. Shape chocolate mixture into 1-inch balls.
4. Place on prepared baking sheet. Freeze about 15 minutes.
5. In heavy small saucepan heat and stir the candy coating over low heat until melted and smooth.
6. Quickly coat truffles, one at a time, with coating. Place truffles on prepared baking sheet. Let stand about 30 minutes.
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