At the risk of spamming everyone's f-lists, more truffle recipes

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BAILEY'S MILK CHOCOLATE TRUFFLES
3/4 c. heavy cream
3 tbsp. butter
1 1/2 lbs. milk chocolate chopped in pieces (not chocolate bits)
3/4 c. Bailey's Irish cream
1/2 c. confectioners' sugar
1/4 c. cocoa powder
1/8 tsp. cinnamon
Combine cream and butter in saucepan and bring to light boil, remove from heat. Add chocolate pieces, stir to melt. Stir in Bailey's. Pour into bowl and refrigerate at least 6 hours. Spoon out walnut size pieces of the mixture onto cookie sheet and refrigerate until firm. Before serving, sift together confectioners' sugar, cocoa and cinnamon. Roll each truffle into a ball and roll in cocoa/sugar mixture. Makes 40 or more. Store in refrigerator in airtight container. I suggest using candy papers to keep them from sticking together when set out at room temperature to serve.


CHOCOLATE AMARETTO TRUFFLES
1 (11 1/2 oz.) pkg. (2 c.) Nestles Toll House milk chocolate morsels
1/4 c. sour cream
2/3 c. finely chopped toasted almonds
2 tbsp. almond flavored liqueur
Melt morsels over hot (not boiling) water. Stir until smooth. Remove from heat and blend in sour cream. Add almond liqueur, mix well. Transfer to small bowl and chill until firm. Drop by rounded teaspoonfuls onto waxed paper lined cookie sheets. Shape into balls. Roll in almonds. Chill until firm, about 30 minutes. Yield: about 2 1/2 dozen truffles.


CHOCOLATE RASPBERRY TRUFFLES
1 1/3 c. Nestle Toll House semi-sweet chocolate morsels
2 tbsp. heavy cream
1 tbsp. butter
2 tbsp. seedless raspberry jam

CHOICE OF COATINGS:
1 (6 oz.) pkg. Nestle Premier white baking bars, or
1 c. Nestle Toll House milk chocolate morsels
2 tsp. shortening
Or
Nestle Cocoa, or
Confectioners' sugar

In heavy gauge saucepan, combine morsels, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoonfuls onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls; freeze until firm.

Coatings: Over hot (not boiling) water melt white baking bars or milk chocolate morsels and shortening, stirring until smooth.
Drop frozen truffles one at a time, into melting coating; stir quickly to coat, then remove with fork, shaking off excess. Place on cookie sheet; chill until set. Store refrigerated.
Or coat with Nestle cocoa or confectioners' sugar.


DREAMY WHITE CHOCOLATE TRUFFLES
1/4 c. butter
8 oz. white chocolate, coarsely chopped, or 1 1/3 c. vanilla milk chips from 10 oz. pkg.
3/4 c. confectioners' sugar
1 tbsp. raspberry liqueur or 1 1/2 tsp. vanilla extract
1/2 c. sweetened flaked coconut, chopped
1/2 c. unsweetened cocoa powder
1. In small heavy saucepan over very low heat, stir butter and chocolate until melted and smooth. Remove from heat; using wooden spoon, beat mixture until thickened. Beat in confectioners' sugar and liquor. If necessary, refrigerate mixture until firm enough to shape, at least 5 minutes.
2. Spread coconut and cocoa powder in separate shallow dishes; line cookie sheet with wax paper. Shape chocolate mixture into 1 inch balls; roll half of balls in coconut and remaining half in cocoa powder to coat completely. Place truffles as they are coated on prepared cookie sheet; refrigerate at least 1 hour until firm. Store in tightly covered container in refrigerator up to 2 weeks. Makes about 2 dozen truffles.


HAZELNUT CHOCOLATE TRUFFLES
Prepare truffles day before serving to allow for adequate time to set.
2 1/2 pounds bittersweet chocolate, finely chopped
1 1/2 cups heavy whipping cream
1 cup toasted, skinned finely ground hazelnuts
3 to 4 tablespoons cocoa powder
1. Place 1 pound of chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into a bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
2. Mix in 3/4 cup of the hazelnuts and blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
3. Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2 inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Or, use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
4. Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
5. Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped. Line 2 more baking sheets with parchment of waxed paper. Melt and temper the remaining 1/2 pounds chocolate. Place a truffle into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, sprinkle a pinch of the remaining hazelnuts on top of them, before the chocolate sets up.
6. Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
The truffles are best served at room temperature.
Yield: 60 1-inch truffles
Variations:
Instead of dipping the truffles in tempered chocolate, roll them in a small bowl of cocoa powder, confectioners sugar, or finely chopped, toasted hazelnuts as soon as they are rolled into balls. Any nuts can be substituted for the hazelnuts, both inside and outside the truffles.
- White Chocolate Hazelnut Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
- Milk Chocolate Hazelnut Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.
- Milk Chocolate Almond Truffles: Substitute milk chocolate for the bittersweet chocolate, use 1 cup heavy whipping cream, substitute finely chopped almonds for the hazelnuts.
- Praline Truffles: Substitute finely ground praline for the hazelnuts.