Truffles

Heat semisweet chocolate in heave 2 quart saucepan on low heat, stirring constantly, until melted. Remove from heat. Stir in margarine. Stir in whipping cream.

Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape. Drop mixture by teaspoon fulls onto foil covered cookie sheet. Shape into balls. Freeze for 30 minutes. Heat shortening and chocolate chips on low heat, stirring constantly until chocolate is melted and is smooth. Remove from heat. Dip truffles one at a time into chocolate and place on foil lined cookie sheet. Immediately, sprinkle with finely chopped nuts if desired. Refrigerate until set. Drizzle some with with a mixture of 1/4 cup powdered sugar, 1/2 tsp. milk. Refrigerate just until set. Serve at room temperature. Store in air tight container.