Truffles

Instructions:

In heavy medium saucepan, over low heat, melt together 6 oz. CHUNKS and butter, stirring constantly until smooth.  Remove from heat.  Stir in whipping cream.  Refrigerate, stirring frequently, just until thick enough to hold a shape, 10 to 15 minutes.  Drop mixture by teaspoonfuls onto aluminum foil-covered cookie sheet.  Chill in refrigerator until firm enough to roll into balls.  Freeze 30 minutes. In separate medium saucepan, melt together shortening and remaining CHUNKS over low heat, stirring constantly, until chocolate is melted and mixture is smooth.  Remove from heat.  Dip truffles. Refrigerate until set.  Serve at room temperature.  Cover and store any remaining truffles in cool, dry place.

Variations:
Truffles can be rolled in cocoa instead of dipping in chocolate.

Flavored Truffles:  Stir into whipping cream, 2 Tbsp of one of the following:  almond, orange or cherry flavored liqueur.