2 tablespoons heavy cream
11 ounces good white chocolate, chopped
2 tablespoons liquor of choice (peppermint schnapps, Sammy Hagar’s Red Head Rum, Kahlua, etc.)
1/2 teaspoon good vanilla extract

Candy coating, powdered sugar, or cocoa powder for coating

Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk or fork, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.  Scoop into whatever size you want your truffles to be (teaspoon/tablespoon) onto foil or parchment lined tray and chill for 15 minutes.  Remove from refrigerator and shape into balls.  Coat in topping of choice.