Truffles (a basic recipe)

Makes 32 pieces.

6 squares (6 ounces) semi-sweet chocolate, coarsely chopped
1/4 cup margarine or butter
3 tablespoons whipping cream
1 beaten egg yolk
3 tablespoons desired liqueur (I have used Frangelico, Grand Marnier,
Baileys, Cointreau as well as different flavours of extract)
Cocoa powder, chocolate sprinkles, coconut or ground nuts

In a heavy 2-quart saucepan combine chocolate, margarine and cream. Cook and stir over low heat till chocolate melts. Gradually stir half the hot mixture into egg yolk. Return to saucepan. Cook and stir over medium heat till mixture is slightly thickened. Remove from heat. Stir in liqueur or extract. Transfer mixture to small bowl. Cover and chill until completely cool and smooth, stirring occasionally (about 1-1/2 hours).

Beat with electric mixer on medium speed until slightly fluffy (about 2 minutes). Chill till mixture holds its shape (10 to 15 minutes). Drop by well-rounded teaspoons onto baking sheet lined with waxed paper. Chill till firm (30 minutes). Gently shape into balls. Roll in desired coating. Store, covered, in cool, dry place.