Chocolate Truffles (Chocolate Cream, Chocolate Amaretto, Chocolate Orange, Chocolate Rum, Gran Marnier & Chocolate Mint)

Four flavors of truffles:
Chocolate Orange, Chocolate Amaretto,
Chocolate Cream & Chocolate Mint

Ingredients:
18 ounces (approximately 3 cups) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon pure vanilla extract
12 ounces semi-sweet chocolate chips
2 - 3 tablespoons shortening
2 wooden skewers
3/4 cup powdered sugar (optional)
2 teaspoons of water (optional)
pastry bag (optional)
frosting tip (optional)
food coloring (optional)
decorative sprinkles (optional)
small decorative candies (optional)
paper candy bonbon cups

Method:
In a heavy medium size saucepan, over lowest heat, melt the chocolate chips and condensed milk. (Stir continuously, just until melted.)

Remove from heat and Stir in the vanilla extract until thoroughly blended. Chill the mixture for two hours or until firm enough to handle. 
Line a cookie sheet or baking dish with waxed paper. Roll a spoonful of chocolate, into approximately a one inch ball, between the palms of your hands. Place on the waxed paper lined pan. Repeat with remaining chocolate. Chill for at least one hour.

Place 12 ounces of chocolate chips and shortening in the top of a double boiler. Put water in the bottom part of the double boiler, making certain that it isn't deep enough to touch the base of the top part. Heat over low heat and stir to melt and mix the chocolate and shortening. Place skewer into one truffle. Dip in the melted chocolate to coat. Tap the skewer on the side of the pan, to shake off excess chocolate.

Place on a waxed paper lined tray, using the second wooden skewer to slide the truffle off of the first skewer. Cover the small hole the toothpick leaves in the top of each truffle, with a little bit of chocolate from the end of one skewer. If using decorative sprinkles or candies, sprinkle or place on top of each truffle, before the chocolate sets. (One chocolate at a time.)

Return the tray of dipped truffles in the refrigerator for at least one hour. If using icing to decorate the truffles, mix the powdered sugar and water. Place the icing in a pastry bag, with frosting tip. use to decorate the tops of the truffles. 

Chocolate Cream Truffles topped with Chocolate Sprinkles

Return to the refrigerator for, 15 - 30 minutes, to allow the icing to harden. Place each truffle in a paper bonbon cup. Store in an airtight container, in the refrigerator, until ready to serve or  to package in gift containers. Serve at room temperature. (Some people prefer them chilled.)

Notes:

For Chocolate Amaretto Truffles, omit the vanilla and add 1 1/2 teaspoons pure almond extract.
For Chocolate Orange Truffles, omit the vanilla and add 1 1/2 teaspoons orange extract.
For Gran Marnier Truffles, omit the vanilla and add 1/2 teaspoon orange extract and 3 tablespoons Gran Marnier liqueur.
For Chocolate Mint Truffles, omit the vanilla and add 1 teaspoon peppermint extract.
For Chocolate Rum Truffles, omit the vanilla and add 1 1/2 teaspoons rum extract.
If you make more than one flavor of Chocolate Truffles, decorate the tops with a tiny dot of icing, colored sugar, tiny decorative candies, or sprinkles, using different colors to distinguish the flavor inside.
If you do not have a pastry bag or frosting tip, a toothpick can be used to dot icing on top of each truffle.

My little sister and I, in 1992, dressed in German Dirndls.
We were selling my Chocolate Truffles, fudge and Chocolate
Turtle candies in a kiosk, at Fort Ord, California.