Ingredients

1 cup heavy cream

4 Tablespoons unsalted butter

2 teaspoons light corn syrup

1 pound 2 ounces finely chopped semisweet chocolate

6 Tablespoons favorite liqueur

1 pound 2 ounces dark chocolate, for dipping

4 ounces white chocolate, for drizzle

Using a saucepan on medium heat, bring cream, butter and corn syrup to a full boil. Turn off heat. Add the semi sweet chocolate; gently swirl the pan to cover chocolate with cream, do not stir. Let stand, undisturbed for 5 minutes.

Favorite Liqueurs:

Godiva Chocolate

B & B

Kaluha

Grand Marnier

Slowly whisk until smooth and silky in texture. Add liqueur and whisk again. Transfer mixture to a large bowl; refrigerate, stirring every 15 minutes. After 45 minutes to an hour, mixture will thicken up enough to scoop. The time it takes to thicken will differ depending on what type of liqueur you use. Using a small ice cream scoop or two spoons, form into 1-inch balls, transfer to a wax paper lined baking sheet. Chill until ready to dip, up to 1 week. Melt the dark chocolate. Use which ever method to melt the chocolate that is easiest for you, I use the microwave in 30 second intervals, stirring in between each. This usually takes 2 to 2 ½ minutes.

Remove centers from the refrigerator. Using one hand dip the centers into the melted dark chocolate, roll around to coat evenly. Place on another wax paper lined baking sheet. When all the centers have been dipped, place in the refrigerator for about 10 minutes or until chocolate has set. Melt the white chocolate. Using a fork or small whisk, drizzle the white chocolate over the top. Let set again in the Refrigerator.

The truffles can be stored in an air tight container in the refrigerator for up to one week, or freeze them for up to 3 months. Yum!!!

• Cabernet Inn on VirtualCities.com
• Cabernet Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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