from Tanya

Truffles:

milk or dark chocolate and cream 2:1, cocoa, grated coconut, grated nuts, filling: mint, rum, etc.

Melt the chocolate by double-boiling or microwave for 40 sec, pour hot cream and stir until smooth and shiny. Cream can be infused with mint, rum, vanilla or other essences. Let the mix cool and put into fridge for 2-3 hours. Spoon lumps of chocolate, form into balls (nuts or raisins can be put inside each ball) and roll them in cocoa, grated coconut or nuts, etc. Store in the fridge.