Making your own truffles is easy and fun-especially if you use high-quality ingredients. I love dark chocolate, but I found that the semisweet 62% chocolate tasted best in this recipe. You may use 70% or a mixture of the two if you like. I enjoyed making several different flavors, including plain, when I tested this recipe. Its best to add the liqueurs to taste since you need less of some and more of others to get the right flavor. Dark chocolate is good for your heart.

INGREDIENTS:
¼ cup Horizon Organic 2% milk
8 ounces (4 squares) Scharffen Berger semisweet chocolate 62% cacao, chopped
1 tablespoon Grand Marnier, Crème de Menthe, Frangelico or Godiva liqueur (optional)
¼ cup Scharffen Berger cocoa powder for dusting
- Wilton Bon Bon size foil cups

DIRECTIONS:
– Place chopped chocolate in a medium microwave-safe bowl. Pour milk over chocolate. Microwave on high for 30 seconds. Remove bowl and stir until the chocolate has just a few chunks left. Microwave for ten more seconds and stir until smooth. Add in one tablespoon (or to taste) of the liqueur of your choice or divide the chocolate in half (or thirds) and add one to one and a half teaspoons of your two preferred liqueurs to each half. You may also leave out the liqueur.
– Refrigerate until firm, about two hours. Remove from refrigerator and allow to come to room temperature.
– Pour about one quarter of a cup of cocoa into a plastic bag. Use the small end of a melon baller to scoop small amounts of ganache into your hands and quickly and gently roll into balls. Drop balls into the bag and roll around in the cocoa to coat and remove with a slotted spoon. Transfer to foil cups. Refrigerate until one hour before serving.

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