Make homemade truffles

• 8 oz. good-quality semisweet or white chocolate, broken
• 1 cup heavy cream
• 1 oz. unsalted butter
• 1 - 1 1/2 Tbsp. coffee orange or raspberry liqueur, optional
• Cocoa powder, confectioners' sugar or crushed nuts, for dusting

1. Melt broken-up chocolate with cream in a double-boiler or over hot water. Remove from heat, stir in butter and, if you'd like, liqueur. Cool, then refrigerate.

2. When chocolate is set, scoop it out using a melon baller or a small spoon. Roll in cocoa powder, confectioners' sugar or crushed nuts. Keep cool until ready to serve.

Yield: About 40 truffles