Chocolate Truffles - cooking recipe

Ingredients

3 lb. semi-sweet chocolate (the best you can afford)
1 1/2 c. whipping cream
3 Tbsp. rum, brandy or cognac
5 Tbsp. unsalted butter
1 pinch salt
1/2 Tbsp. Crisco

Preparation

Grind 1 1/2 pounds of the chocolate finely in a food processor.
In a small saucepan, bring the whipping cream just to the boil.
With the processor running, pour the warm whipping cream into the chocolate through the feed tube.
Continue mixing until the chocolate is smooth, stopping as necessary to scrape down the sides of the work bowl.
Refrigerate the mixture in the covered processor bowl until cool, about 10 minutes.