Chocolate Truffles

10 ounces best quality semi- or bittersweet chocolate, melted
(we recommend Callebaut or Scharfenberger)
1 cup heavy whipping cream
1-2 tablespoons liquor

cocoa powder, confectioner's sugar, chopped nuts, or crushed candy canes for rolling

Add the cream and liquor to the melted chocolate, mix until smooth, then pour into a shallow pan to cool at room temperature. When firm but not hard, scoop into balls, roll, and coat with desired coating. Roll twice in coating for best results.