In the top of a double boiler, melt the chocolate.

Stir in the praline paste. Mix gently until evenly incorporated and melted. Turn off heat. Stir in either vanilla extract, rum, amaretto, or espresso powder.

Pour into molds, mini cups, or reserve some to harden in the refrigerator to make truffle balls.

Place molds or mini cups in freezer to harden for 20 minutes.

Decorate the tops of your truffle cups with ready-made sugar flowers, or use Wilton’s ready-made icing to decorate with flowers, leaves, stars, etc. Let icing harden and store.

Store in an airtight container. Keep refrigerated until ready to package or serve. Serve at room temperature.

To make freestanding truffles, place the mixture in the refrigerator for half an hour until chocolate is firm, yet pliable enough to form balls.

Line a baking sheet with waxed paper. With a small melon baller, drop the mixture in small rounded balls onto the baking sheet. You may need to roll them slightly between your palms to achieve a perfect round shape.

Roll the truffles in chopped nuts, colored sugar, or confectioner’s sugar.

Freeze for 20 minutes until firm. Store in an airtight container. Keep refrigerated until ready to package or serve.