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

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.

Return the work bowl to the processor. Blend in the butter and rum, scraping down the sides of the bowl. Transfer to another bowl; cover and refrigerate for several hours until firm enough to shape. Using a miniature scoop, form the chocolate into balls. Place on a parchment lined baking sheet and refrigerate for approximately 10 minutes until firm.

Preheat oven to 250°F. Place the remaining chocolate and the vegetable shortening in a bowl and melt in the oven. Roll each ball of chocolate with the palms of your hands until it is smooth. Using a wooden skewer, pierce each truffle and dip into the melted coating chocolate. Gently place the dipped truffle on a clean piece of parchment or first roll in cocoa powder, confectioners sugar, coconut or maybe even jimmies. Allow to harden.

Truffles can be kept, refrigerated, up to 3 weeks in Tupperware. Better than Godiva!

Note: Use the very best chocolate you can find such as Sharffenberger; the closest place I find good chocolate is Columbus and Windsor.