Chocolate truffles

1 box (8 oz.) semisweet chocolate (bittersweet/dark chocolate -- I use chocolate chips)
1/2 cup whipping/heavy cream (or refrigerated coffee creamer, you can use the flavored stuff -- amaretto or hazelnut is good)
2 tbls butter (cut into 4 pieces)
1 cup sifted powdered sugar (icing sugar)
3 egg yolks
1 1/2 tsp rum, brandy, vanilla, almond, etc. (pick one -- or use the flavored coffee creamers)
Shredded coconut, chopped nuts, cocoa, powdered sugar, jimmies
Melted chocolate for dipping -- milk, dark, white

Put chocolate, cream, and butter in 1-quart glass bowl. Cover with waxed paper. Microwave on HIGH for 2 minutes, then beat with a wire whisk until well blended. Beat in sugar and egg yolks until smooth. Microwave, covered, on MEDIUM (50% power) for 3 minutes (stirring every minute) or until slightly thickened. Beat in extract (if used). Pour mixture into an oblong baking dish (or large, shallow dish) and refrigerate for at least 2 hrs. Candy mixture should roll between fingers easily and without sticking, if needed, place in freezer for a few minutes. To make truffles, roll small amounts (about a teaspoon) into balls, then roll balls in cocoa, nuts, coconut, jimmies, or place on waxed paper and freeze, then dip in melted chocolate (it's easiest with a dipping spoon, but you can use a fork), place on waxed paper or foil and refrigerate until coating hardens. (these are more work, but AWESOME) They really do need to sit in the fridge for a day or so before you eat them. And they're best at room temperature... they melt in your mouth then. Store in the refrigerator, but they don't usually last long.