Ingredients

Makes about 30

　　8 ounces good-quality semisweet chocolate, chopped

　　1/2 cup heavy cream

　　2 tablespoons liqueur such as Cognac or Grand Marnier or plain vanilla extract

　　1/2 cup unsweetened cocoa, sifted

　　

Step 1

1. Place chocolate in a bowl. Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate. Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine. Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.

　　

Step 2

2. Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4 inch across. Drop into cocoa; roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.