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Directions
Melt 1 pound chocolate with Eagle brand milk. Remove from heat; stir in liqueur. Chill 3 hours or until firm. Shape into 1 inch balls; place on wax paper-lined trays. Chill until firm. Melt remaining white chocolate. Dip truffles in melted chocolate and roll in coconut, if desired, or place back on paper lined tray, sprinkle with nuts, gold flakes, or cocoa powder. Chill. Makes about 5 dozen.
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