Unadorned, these truffles are rich and creamy; nuts or a coating make them even more special.

Ingredients:
12 ounces semisweet chocolate, cut up
1/4 cup whipping cream
1 tablespoon orange, raspberry, cherry, or coffee liqueur or whipping cream
36 hazelnuts, macadamia nuts, unblanched whole almonds, pecan halves, and/or walnut halves (optional)
Chopped nuts, powdered sugar, and/or unsweetened cocoa powder (optional)
8 ounces chocolate- or vanilla-flavored candy coating, cut up (optional)
2 ounces chocolate- or pink vanilla-flavored candy coating (optional)

Directions:
In heavy medium saucepan combine chocolate and the 1/4-cup whipping cream. Cook over low heat for four to five minutes or until chocolate melts, stirring frequently. Remove from heat. Transfer to a mixing bowl. Refrigerate about 30minutes or until mixture is slightly cool to the touch. Stir in liqueur or the 1-tablespoon whipping cream. Beatwith an electric mixer on low speed for three to four minutes or until stiff.

Line a baking sheet with waxed paper. Shape chocolate mixture into 1-inch balls. If desired, press a whole or half nut into center of each ball; reroll until smooth. Place on prepared baking sheet. Freeze about 15 minutes or until firm.

If desired, roll balls in chopped nuts, powdered sugar,and/or cocoa powder. Or, in heavy small saucepan heat and stir the 8-ounces candy coating over low heat until melted and smooth. Quickly coat truffles, one at a time, with coating; let excess coating drip off. Place truffles on prepared baking sheet. Let stand about 30 minutes or until set.

If desired, in small heavy saucepan heat and stir the 2-ounces candy coating over low heat until melted and smooth. Cool slightly. Transfer to a small freezer bag; snip a tiny piece off one corner. Pipe coating onto truffles.

Recipe makes about 36 truffles.