Does anyone have a really good truffle recipe?

I want to make truffles that have a chocolate coating as opposed to the kind with the coco powder on them.Does anyone have a really good truffle recipe?
Ingredients





Truffles:





8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces





3/4 cup (180 ml) heavy whipping cream





2 tablespoons (28 grams) unsalted butter





2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)





Different Coatings for Truffles:





Dutch-Processed Cocoa Powder





Confectioners Sugar (Icing or Powdered)





Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)





Toasted Coconut





Shaved Chocolate





For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).





Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.





Makes 30 small truffles.





To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.Does anyone have a really good truffle recipe?
Easy OREO Truffles














Prep Time:


30 min


Total Time:


1 hr 30 min


Makes:


3-1/2 doz. or 42 servings, one truffle each


What You Need!


1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted


Make It!





MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.





DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.





REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.


Kraft Kitchens Tips


How to Easily Dip Truffles


To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.


Special Extra


Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.


How to Soften Cream Cheese


Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.