"!" For the Truffles

Melt the above in a heavy saucepan over low heat {this will melt quickly}. Remove from heat and stir in butter and whipping cream until smooth. Refrigerate for one hour. Remove from refrigerator and roll into 1 inch balls. This will be messy...chocolate will be all over your hands and anything else you touch! Place the ball on a foil lined cookie sheet and place in the freezer for 4 hours.

"!"For the Chocolate Coating

Melt the baking chips and shortening over low heat stirring until smooth.

Dip truffles into chocolate mixture.

Next you can either roll the truffles in the nuts or sprinkles or do as I did and immediately after dipping the truffle, return to the cookie sheet and sprinkle with the topping of your choice.

Refrigerate to set for 15 minutes. Store in airtight containers.