Optional Coating: 75 mL choice of shredded coconut, chocolate 1/3 cup sprinkles, slivered candied orange peel, ground almonds, coarse cane sugar, etc.

In a small, heavy-bottomed saucepan, heat cream over medium-high heat until it just comes to a full, roaring boil. Remove from heat.

Stir in chopped chocolate and butter until melted.

Stir in liqueur (or drops of flavour extract), almonds and icing sugar. Mix well until no trace of icing sugar remains.

Pour chocolate mixture into shallow pan, cover with plastic wrap and refrigerate until firm, approx. 4 hours or overnight.

To form truffles, scoop out 1 Tbsp truffle mixture and roll into 1 inch balls (be sure your hands are cool and dry). Place on wax paper-lined baking sheets; chill 1-2 hours (or overnight) until firm.

For topping, melt 8 oz chopped chocolate in a double boiler over (not in) simmering water. Transfer melted chocolate to shallow bowl. To dip truffles, use 2 wide-tine forks and quickly dip truffles, just enough to coat. Let excess chocolate drip off the balls. Transfer dipped truffles to a wax-paper lined baking sheet.

If using a coating, immediately roll truffle in 1 tsp of coating before the chocolate sets.

Store truffles in the refrigerator and bring to room temperature before serving. Truffles will keep for one month if refrigerated in an airtight container.