Chocolate truffles are expensive to purchase, but are relatively easy and inexpensive to make at home. Truffles make a great gift; plus with homemade truffles you can decide which flavors to fill your candy gift boxes!  Some of our favorite liquor/topping combinations are:

– Dumante with finely chopped pistachios
– Frangelico with finely chopped hazel nuts
– Chambord and Baileys rolled in powdered chocolate
– Amaretto rolled in finely chopped almonds
Be creative this holiday and have some fun making your own special treats for yourself or gift-giving.
1 cup heavy cream
18 oz. premium semisweet chocolate, coarsely chopped
2 tablespoons liqueur of your choice – Dumante, Frangelico, Chambord, Bailey’s, or Amaretto
2 tablespoons unsalted butter, melted
Dutch-processed cocoa powder
finely chopped nuts
Bring the cream to a boil in a small saucepan over medium heat. Place the chocolate in a large bowl and pour the cream over the chocolate. Stir with a wooden spoon until smooth and all the chocolate is melted. Add the liquor and melted butter; stir in.
Cover tightly with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
Place the cocoa powder or nuts in a flat dish. Using 2 teaspoons, or a very small ice cream scoop, drop rounded, heaping teaspoonfuls of truffle mixture onto a large, parchment-lined baking sheet. When all of the truffles are scooped, dip them in the cocoa and use your palms to roll the truffles into smooth 1-inch balls.
Roll in chopped nuts or roll again in cocoa powder. Place in individual candy cups. Refrigerate, covered tightly, until time to pack as gifts or serve.