Chocolate Truffles

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.