In a mixing bowl combine crumbs, cocoa, confectioners' sugar, and nuts. Stir in corn syrup and bourbon. Form into 1 inch balls and roll in confectioners' sugar to coat. Refrigerate.

Melt chocolate in top of double boiler over hot, not boiling water. Remove from heat.

Stir in brandy and corn syrup. Combine cereal, apricots and ½ cup powdered sugar in large bowl. Add chocolate mixture and stir together.

Let stand 30 minutes. Form in ¾ inch balls. Roll in cocoa powder. Place in candy cups in covered container. Let stand several days before serving.

Combine wafer crumbs, sugar, almonds, and cocoa in mixing bowl. Heat butter and preserves until butter melts. Blend butter mixture into crumb mixture; add raspberry liqueur. Chill for about 1 hour, then shape into 1-inch balls. Roll balls in grated chocolate.

These can be made in any flavor you wish, simply by substituting the appropriate flavors of liqueur and preserves!!

In a mixing bowl, dissolve coffee in rum and water. Add the cocoa, crumbs, 2 cups of powdered sugar, nuts, and corn syrup. Mix well.

Sift remaining 1 cup powdered sugar onto waxed paper. Measure dough mixture in teaspoonfuls, and roll into small balls. Roll in the powdered sugar. Store in tightly covered container for several days before serving.

Melt chocolate in a double boiler to 120°.

Measure the cream into a pan and bring just to a boil. Remove this from the heat and cool to 120°.

Add the chocolate to the cooled cream and stir until the mixture is smooth. Stir the Kahlua into the chocolate, mixing well. Scrape mixture onto a baking sheet and refrigerate until firm.

Remove from refrigerator and shape into small rough balls. Place on a baking sheet lined with waxed paper.

Roll the truffles in the grated chocolate and chopped nuts, pressing gently so they will adhere.

Refrigerate overnight. Remove from refrigerator and let warm to room temperature before serving. Store in covered container in the refrigerator.