This is a wonderful Christmas recipe from Lisa Becker, who brought truffles to a potluck when we worked together at Battelle (about an eon ago!). That was the best work potluck I’ve ever been to — it also netted me the recipe for Pasta with basil cream sauce.
These were the first truffles I ever made, and they’ve spoiled me — even without using expensive chocolate, they are better than most store-bought truffles.
1 pound semi-sweet chocolate (either bits or broken into bits)
1/2 pound unsalted butter, softened (do not substitute margarine)
5 to 6 tablespoons liquor (Rum, Grand Marnier, Raspberry Liquor, Kirsch, any liquor you like will do well, I prefer fruit flavors or rum)
Put chocolate in a heat proof bowl that is deep enough to mix in
Melt chocolate, microwave or over boiling water, do not overheat just hot enough to melt the chocolate and the butter
Put in butter and wisk in (do not use a mixer)
Add Liquor and wisk in
Chill until firm
Roll into small balls about one teaspoon full
Roll in the powdered sugar and set on cookie sheet and chill covered with plastic wrap until they are set
Then reroll (optional) in more powdered sugar
When chilled it is easier to set in wrappers or box the truffles
When rolling the truffles keep hands cool by dipping in cold water and drying hands before handling the chocolate, do not get water on the chocolate