MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Truffles
 Categories: 
      Yield: 5 Servings
 
    1/2 c  Heavy cream
    1/2 c  Sugar
    1/4 c  Raspberry or orange flavored
           .. liqueur
      6 oz Semisweet chocolate
      2 oz Unsweetened chocolate
    3/4 c  Butter; cut into small
           .. pieces

MMMMM--------------------------COATING----------------
    1/2 c  Cocoa powder
    1/4 c  Powdered sugar
           Finely ground blanched
           .. almonds
 
  Combine the cream, sugar and liqueur in a heavy
  bottomed saucepan. Bring to boiling; boil for 1
  minute, stirring to dissolve sugar. Remove from
  heat, add both chocolates and stir until
  completely melted and smooth. Let stand for 10
  minutes or till just warm to the touch. Add butter
  and stir until melted. Pour into a nonaluminum
  shallow baking dish, about 9X9X2 inches. Cover and
  refrigerate until completely chilled. Scoop out
  balls about 1" in diameter with a melon baller.
  Roll quickly between palms to form smooth balls.
  The heat of your hands will melt truffles, so work
  quickly. If mixture melts too much, chill 5
  minutes in refrigerator.
  
  To coat:
  
  Sift together cocoa powder and powdered sugar
  onto a paper plate. Place ground nuts on another.
  Roll truffles in either chocolate or nuts to
  cover. Place in individual candy wrappers.
  Truffles can be stored in the refrigerator for up
  to three weeks.
 
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