- 8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon liqueur, such as triple sec or framboise (optional)
- Unsweetened cocoa powder, for rolling
- Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
- Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
- Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.
- Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired.
Thank you Martha Stewart for this simple recipe!