PUT HEAVY CREAM IN A HEAVY SAUCEPAN AND BRING TO A BOIL. REMOVE FROM

HEAT AND POUR CREAM OVER CHOCOLATE IN A BOWL,STIR TO MELT CHOCOLATE; ADD COFEE LIQUEUR IF USING AND BLEND WELL.

LET IT COOL TO ROOM TEMPERATURE, COVER AND CHILL FOR ABOUT 4 HOURS

OR UNTIL FIRM. SCOOP A TABLESPOONFUL AT A TIME AND QUICKLY FORM IT INTO A BALL, PUT ON A PLATE OR BAKING SHEET LINED WITH PARCHMENT PAPER REPEAT UNTIL ALL THE CHOCOLATE MIXTURE IS USED UP.

CHILL IT AGAIN FOR 30 MINUTES TO AN HOUR.

IN THE MEANTIME PREPARE THE COATINGS THAT YOU WANT TO USE. PUT THEM IN SEPARATE BOWLS IF YOU’RE USING MORE THAN ONE.

TO COAT THE TRUFFLES, ROLL UNTIL FULLY COVERED IN SEPARATE BOWLS OF WHATEVER COATINGS YOU’RE USING: COCOA POWDER, CHOPPED NUTS, OR GRATED CHOCOLATE AND COCONUTS. COVER AND CHILL.

THIS CAN KEEP FOR A WEEK IN THE FRIDGE, STORED IN A TIGHTLY COVERED CONTAINER.