My ReciPe

250g of Chocolate
35g of Unsalted Butter
165ml of Light Sour Cream
*OptioNal Flavourings example, orange,strwaberry or coconut extract or
liqueurs such as Amaretto, Framboise etc.

For Rolling
Cocoa Powder [I use this]
Finely Chopped Nuts
Coconut
Crushed Oreo cookies
Grated chocolate

1. Chopped The chocolates if there are in bars, it would melt easier =)
2. Place the Chopped Chocolate in a medium sized stainless steel bowl
3. Set Aside
4. Heat the cream and butter in a small saucepan over medium heat.
   
5. Bring it to Boil
6. Immediately pour boiling cream over chopped chocolate [which the chocolate starts to melt]
7. Stir it with a whisk till smooth
8. Then cover with foil or kitchen wraps and place in refrigerator until the truffle mixture is firm. [this will take several hours or overnight]
   
9. Place coatings (for rolling) for truffles on a plate
10. Remove truffle mixture from refrigerator. With your hands or a small spoon, form the chocolate into round or mis-shaped bite sized balls. [mine didn't turn out very good..kinda out of shape. Haha!!]
11. Roll truffle in the coating and place on foil or baking sheet.
12. Cover and place in refrigerator until firm.
13. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months