These easy-to-make truffles can be prepared a day or two in advance, covered tightly, and refrigerated until ready to serve.

Ingredients:
One, 12-ounce bag semi-sweet chocolate chips
16 tablespoons (2 sticks) butter, sliced 1/4-inch thick
3 tablespoons brandy or liqueur
1-1/4 cups finely chopped nuts for coating
Strawberries, rinsed but caps not removed, optional

Directions:
In top of double boiler over hot, not boiling, water, melt chocolate chips. Remove bowl with melted chocolate from double boiler.

Stir butter into melted chocolate piece by piece, making sure that each piece is completely melted before adding the next one. The mixture will be stiff at first, but will thin out and become shiny as more butter is added. Using rubber spatula, fold in brandy or other liqueur. Chill mixture until it is firm enough to handle, about 35 minutes.

Remove chilled chocolate mixture from refrigerator. Using a teaspoon, scoop truffle mixture onto waxed paper to make 24 1-inch balls.

Spread nuts on a plate and roll each truffle in them to coat completely. Store truffles, tightly covered, in refrigerator. To serve, arrange on a plate with strawberries, if desired.

Recipe makes 24 truffles.