Chocolate Truffles
Prep Time: 10 minutes

1/8 c. whole milk
1/8 c. flavored liqueur (favorite is Grand Marnier)
6 oz. high quality bittersweet or semisweet chocolate (Callebaut or Scharffen Berger)
Unsweetened cocoa powder*

1.      Bring water to a boil in the bottom of double boiler.  Turn off heat and add chocolate to top pan.  Stir until chocolate is completely melted.

2.      In separate saucepan, over low heat warm milk and liqueur.  Gradually add milk mixture to melted chocolate.  Stir until ingredients are blended. 

3.      Cover, and chill until firm - about 2-3 hours in refrigerator.

4.      Put cocoa powder on palms of hands (to prevent sticking) and form chocolate mixture into 1-inch balls. Roll balls in cocoa powder.  Place balls in miniature paper baking cups.  Cover and chill them until firm.  Store in refrigerator for up to 2 weeks. Truffles can be frozen.

*Can substitute finely ground nuts or powdered sugar.