Easy chocolate fix - mmm good!

Everyone deserves an occasional chocolate treat. I adapted this easy truffle recipe from Jacques Pepin's most recent cookbook: Heart and Soul in the Kitchen

Mini Chocolate Truffles 

Makes about 15 truffles (or more if you make smaller ones). Use quality chocolate for better tasting truffles!

 3 ounces good quality dark chocolate (70% or higher cocoa solids) broken into small pieces.

3 tablespoons heavy cream

1 overflowing tablespoon liqueur  (I used Amaretto; try cognac, other favorite liqueurs - or they can be made without alcohol)

1 tablespoon unsweetened cocoa powder. (I added finely chopped toasted almonds and tiny pieces of candied ginger to the cocoa powder.)

Place small broken pieces of chocolate bar and cream in a microwave safe dish and heat on Medium High (8) for about 45 seconds. Remove, stir, add liqueur, and stir until very smooth. Cool and then refrigerate about 1 hour until mixture is firm. Using a small spoon, scoop out desired size/shape and place each truffle on plastic wrap. Sprinkle or roll in prepared cocoa powder, crushed almonds, ginger pieces – your choice! Enjoy one or two – and place remaining goodies in refrigerator (single layer in covered container).