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Chocolate Truffles
This is very easy and so adaptable for taste:
1 lb chocolate (I like 1/2 semisweet, 1/2 bittersweet)
1 cup heavy cream
3 tbs amaretto
confectioner's sugar and cocoa for dusting
Heat cream in a medium saucepan just until it starts to bubble. Add chocolate, stirring until melted. Remove from heat and stir in amaretto. Stir well then pour into a bowl and let sit in the fridge for no more than an hour.
When the mixture begins to firm, shape into balls with 2 spoons (or a melon baller or your hands). Roll the truffles in powdered sugar and/or cocoa. Keep refrigerated for storage but serve at room temperature.
Other add-ins: try some brewed coffee or bourbon or hazelnut liqueur or Grand Marnier - let your imagination go wild, but don't add more than about 3 tablespoons or the mixture will have a hard time firming up.