A really good but easy recipe for choc. truffles?

I want them to taste authenticA really good but easy recipe for choc. truffles?
Easy Chocolate Truffles


(allrecipes.com)











INGREDIENTS


8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped


4 ounces unsweetened chocolate


8 tablespoons unsalted butter


1 (14 ounce) can sweetened condensed milk


Your choice of flavoring (Orange, vanilla, rum, etc)


Your choice of coating (Nuts, coconut, sprinkles, etc)











DIRECTIONS


Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.


Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.


Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.


Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.A really good but easy recipe for choc. truffles?
Homemade Chocolate Truffles


http://www.recipe4living.com/Recipe/2673鈥?/a>





This is a really easy way to make a normally complicated dessert.





Ingredients





1 12 oz. pkg. semi-sweet chocolate chips


1/4 C. orange-flavored liqueur or 1 tsp. orange extract


1 can chocolate or fudge frosting


Toppings: Coconut, chocolate sprinkles, ground nuts and cocoa





Directions





Melt chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat. Stir in orange liqueur and frosting; blend well. Refrigerate 1-2 hours or until firm. Place coconut or other toppings in pie pan. Scoop mixture into 1'; balls; drop onto topping. Mixture will be sticky. Roll to coat. Place in foil candy cups, if desired. Store in refrigerator.





Yield: 6 dozen
MILK CHOCOLATE TRUFFLES





9 oz. chocolate chips


2 tbsp. unsalted butter


1/3 c. heavy cream


1 c. unsweetened cocoa





In a double boiler, melt chips and butter. Add cream and stir until smooth and satin like. Cover and refrigerate until set, about 6 hours.


Place cocoa in a bowl and set aside.





To make truffles, scoop a teaspoon of chocolate mixture. Form ball with your hands and then roll in cocoa. Store in airtight container and refrigerate until ready to serve.





Makes 20.





maggi
Check out this Delia Smith recipe - it's very easy and absolutely scrummy!