Makes about 30
8 ounces good-quality semisweet chocolate, chopped
1/2 cup heavy
2 tablespoons liqueur such as Cognac or Grand Marnier or plain
1/2 cup unsweetened cocoa, sifted
in a bowl.
Bring cream to a boil in a small, heavy saucepan. Pour cream
Let stand for 3 to 5 minutes; gently stir until smooth. Add
liqueur and stir to combine.
Cover with plastic wrap and refrigerate until
firm, at least 2 hours. Sift cocoa over a baking sheet.
To shape the
truffles use one of the following methods:
1. Using a measuring spoon,
scoop up 1 teaspoon of chocolate, and roll into a ball about 3/4 inch across.
Drop into cocoa; roll each truffle in cocoa to coat.
2. using a pastry bag
with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1
inch wide) on parchment-lined baking sheets. Freeze until firm, about 15
minutes. Drop into cocoa; roll each truffle in cocoa to coat.
firm. Store in an airtight container in the refrigerator for up to 2 weeks.