Easy Chocolate Truffles

2/3 cup heavy cream
2 cups semisweet chocolate chips
1 to 2 tablespoons liqueur, such as crème de cacao, crème d'almond, Kahlua,
Irish cream or 1 tablespoon vanilla or almond extract
Sweetened coconut flakes
Ground toasted almonds
Ground toasted walnuts
Grated semisweet baking chocolate
Grated white chocolate
Cocoa or sweetened cocoa

1. Pour heavy cream into a heavy 2-quart saucepan and bring just to boiling.
Remove from heat and add chocolate chips. Whisk until chips are melted and
smooth. Stir in the liqueur or extract. Pour into a medium bowl.

2. Cover and refrigerate for 2 to 3 hours or until firm. Line a baking sheet
with wax or parchment paper. Drop chocolate mixture by rounded teaspoons
onto lined baking sheet. Freeze until firm, about 40 minutes.

3. Place coconut, almonds, walnuts, chocolate and cocoa in separate small
bowls. Roll chocolate mixture between your hands to form 1-inch balls and
roll balls in the coconut, almonds, walnuts, chocolate or cocoa to coat.
Cover and chill in refrigerator at least an hour. Before serving allow
truffles to stand at room temperature. Store in a tightly covered container.