In heavy medium saucepan combine chocolate and the 1/4 cup whipping cream. Cook over low heat for 4 to 5 minutes or until chocolate melts, stirring frequently. Remove from heat. Transfer to a mixing bowl. Refrigerate about 30 minutes or until mixture is slightly cool to the touch.Stir in liqueur or the 1 tablespoon whipping cream. Beat with an electric mixer on low speed for 3 to 4 minutes oruntil stiff.

Line a baking sheet with waxed paper. Shape chocolate mixture into 1-inch balls. If desired, press a whole or half nut into center of each ball; reroll until smooth.Place on prepared baking sheet. Freeze about 15 minutesor until firm.

If desired, roll balls in chopped nuts, powdered sugar, and/or cocoa powder. Or, in heavy small saucepan heat and stir the 8 ounces candy coating over low heat until melted and smooth. Quickly coat truffles, one at a time, with coating; let excess coating drip off. Place truffles on prepared baking sheet. Let stand about 30 minutes or until set.

If desired, in small heavy saucepan heat and stir the 2 ounces candy coating over low heat until melted andsmooth. Cool slightly. Transfer to a small freezer bag; snip a tiny piece off one corner. Pipe coating onto truffles. Makes about 36 truffles.