Mace Nut Truffle

Chop the two chocolates and place them in a saucepan

Add the heavy cream and mace, and let it melt over low heat

Stir until smooth and remove from heat

Let it cool and refrigerate for 12 hours

Remove from refrigerator and shape into balls with your hands. Reserve

For the coating, chop the dark chocolate and place it in a saucepan

Add the shortening and let it melt over low heat

Remove from heat and stir until the chocolate cools to room temperature, or when it feels cold to the touch

Dip the truffles and let them dry on a wire rack.