1 1/4 pound high quality semi-sweet chocolate (like Callebaut or Valrhona)
2 Tablespoons liquor or flavoring (Grand Marnier, Kahlua, cognac, almond extract, etc)
Choice of coating, toasted nuts, powdered sugar, melted chocolate, etc.
Place the cream in the top of a double boiler and bring water to a boil.
Chop the chocolate into 1/2 inch pieces. Turn off the heat and add chocolate to the cream. Stir until chocolate is melted. Stir in liquor.
Pour chocolate mixture into a shallow bowl and chill until the chocolate is firm.
Using a melon scoop, form small balls and put on baking sheet lined with parchment paper.
If they begin to soften, chill again to firm them up.
Place each of the coating ingredients into separate shallow dishes. Roll the chocolate truffle into desired coating and keep refrigerated.
The truffles can be kept for a couple of weeks refrigerated. Store in airtight container between sheets of wax paper.