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Chocolate Truffles

    8 ounces semisweet or bittersweet chocolate, cut into small pieces
    3/4 cup heavy whipping cream
    2 tablespoons unsalted butter
    2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch,
      rum, bourbon, or Kahlua to name a few) (optional)

  cocoa powder, finely chopped nuts, and toasted coconut, for
  coating truffles

  Place the chopped chocolate in a medium sized stainless steel bowl.
 Set aside.  Heat the cream and butter in a small saucepan over medium
 heat. Bring to a boil.  Immediately pour the boiling cream over the
 chocolate and allow to stand for 5 minutes. Stir with a whisk until
 smooth.  If desired, add the liqueur. Cover and place in the
 refrigerator until the truffle mixture is firm (this will take
 several hours or overnight).

  Place coatings for the truffles on plates. Remove the truffle
 mixture from the refrigerator. With your hands, or else a melon
 baller or small spoon form the chocolate into round or mis-shaped
 bite-sized balls. Immediately roll the truffle in the coating and
 place on a parchment lined baking sheet or tray. Make one third
 with cocoa powder, one third with chopped nuts, and one third with
 coconut. Cover and place in the refrigerator until firm. Bring to
 room temperature before serving.