Truffles: P.S. I Love You

It is nearly two weeks after Valentines, but in our apartment we continue to celebrate with the sheer bliss of velvety chocolate rolled in sweet coconut and walnuts.  In other words, my roommate Nikita made these simple but elegant truffles.  Stunning.
"P.S. I Love You" Truffles
taken from The Joy of Baking
8 ounces semisweet or bittersweet chocolate, cut into small pieces
1/2 cup heavy whipping cream
2 Tbsp unsalted butter, cut into small pieces
2 Tbsp alcohol (cognac, brandy, rum, bourbon, Kahlua)
Note: Truffle taste directly correlated to quality of the chocolate you use
Coatings for Truffles
Dutch-processed Cocoa Powder
Confectioners sugar
Chopped nuts
Toasted Coconut
Shaved Chocolate

Instructions

1. Place chopped chocolate in a bowl.  Set aside.
2. Heat cream and butter in small saucepan over medium heat.  Bring to a boil.  Immediately pour over the chocolate and stand for a minute or two.  Stir until smooth.
3. If desired, add liqueur.
4. Cover and refrigerate until truffle mixture is firm (several hours or overnight).
5. Place coatings for truffles on a plate.  Use your hands, small ice cream scooper, or small spoon to scoop truffle mixture into small round balls.
6. Roll ball in coatings and place on parchment lined baking sheet or tray.
7. Cover and refrigerate until firm.
8. Can be refrigerated for a couple weeks, or frozen for a couple months.
9. Serve at room temperature.  Makes 30 small truffles.

Nikita, I dedicate this post to you.  Cheers to our living room dance parties, Glee sing-offs, wardrobe consultations, and late night chats.  You are a faithful friend and roommate, and I love cooking shoulder to shoulder in our cozy kitchen. 

P.S. I love you,

Rachel