Luscious Chocolate Truffles Day 1 Ingredients: 1 c. semisweet chocolate chips 2 T. butter 1/4 c. heavy whipping cream 2 T. flavored extract (optional) Day 1 Directions: 1. Line your small baking sheet with aluminum foil, label with Hour & Kitchen #, and set aside. 2. Melt 1 c. of chocolate chips in a double boiler over medium-low heat, stirring constantly. Once chips are melted, turn heat down to low! 3. Stir in butter until melted. Then stir in whipping cream and flavored extract. Mix until smooth. 4. Scrape into a LARGE mixing bowl, cover with plastic wrap and label with hour and kitchen #. 5. Put bowl in refrigerator until Day 2. Day 2 Ingredients: 1 T. shortening 1 c. semisweet chocolate chips 1/4 c. powdered sugar 1 tsp. milk Day 2 Directions: 1. Heat shortening and 1 c. of chocolate chips in a double boiler over medium-low heat, stirring constantly, until chocolate is melted and mixture is smooth. Turn heat down to low! 2. Drop mixture by spoonfuls onto lined cookie sheet. (If mixture is too sticky, return to freezer until firm enough to scoop.) Roll truffles into balls between palms of your hand until smooth. Have each person dip his or her truffles, one at a time, into chocolate until covered. 3. Use a fork to removed truffles from melted chocolate. Return to aluminum foil-covered cookie sheet. Refrigerate about 10 minutes or until coating is set. 4. Mix powdered sugar and milk until smooth. Add milk until desired consistency is reached. Thicker is better than thinner! Add 2 drops of food coloring if you’d like. 5. Scrape icing into a plastic bag and trim one corner to make a SMALL hole. Decorate truffles on the baking sheet, then return baking sheet to refrigerator until icing is set. 6. Once set, place in decorative cellophane bag. Give as a gift or enjoy yourself!