Truffles

Ingredients

• 6 squares (6 ounces) semisweet chocolate, coarsely chopped
• 1/4 cup margarine or butter
• 3 tablespoons whipping cream
• 1 beaten egg yolk
• 3 tablespoons rum, Irish whiskey, brandy, coffee liqueur, or orange liqueur
• 12 ounces chocolate-flavored confectioners' coating

Instructions

1. In a heavy 2-quart saucepan combine semisweet chocolate, margarine or butter, and whipping cream. Cook and stir over low heat till chocolate melts (about 10 minutes). Remove saucepan from heat.
2. Gradually stir about half of the hot mixture into the beaten egg yolk. Return the mixture to the saucepan. Cook and stir over medium heat until the mixture is slightly thickened. Remove saucepan from heat.
3. Stir in rum, whiskey, brandy, or coffee or orange liqueur. Transfer mixture to a small mixing bowl. Cover and chill till completely cool and smooth, stirring occasionally (about 1 1/2 hours).
4. Beat chilled mixture with an electric mixer on medium speed till slightly fluffy (about 2 minutes). Chill till mixture holds its shape (10 to 15 minutes). Drop mixture by well-rounded teaspoons onto a baking sheet lined with waxed paper. Chill till firm (about 30 minutes). If desired, gently shape into balls.
5. Melt chocolate-flavored confectioners' coating (see tip, right). Dip candy into melted confectioners' coating; let excess coating drip off candy. Place dipped candy on a baking sheet lined with waxed paper; let stand till coating is dry. Store tightly covered in a cool, dry place up to 2 weeks.
6. Instead of dipping them into this coating, roll these nuggets in cocoa powder, chocolate sprinkles, or chopped nuts.