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Chocolate Truffles (Kay Hartman)

List of Ingredients




1 pound 12 ounces good quality bittersweet chocolate (as Kay instructed me, I use Callebaut)
1 cup cream
1/4 cup up to 10 or 11 tablespoons liqueur*
Powdered sugar
Good quality cocoa (as Kay instructed me, I use Valhrona, even if I can't spell it :) )

* Or use an equivalent amount of cream if you don't want to use liqueur.

Recipe



Chop 12 ounces chocolate into chunks. Place chocolate pieces in a food processor with a metal blade and process until the chocolate is finely chopped. Bring cream to a boil. With food processor running, add cream to chocolate and process until cream is completely incorporated. With processor still running, add liqueur and process until incorporated. Refrigerate chocolate mixture until chilled.

Using powdered sugar on your hands to prevent the chocolate from sticking, roll teaspoonsful of the chocolate mixture into balls. Refrigerate again until chilled.

Melt 1 pound chocolate in the top of a double boiler. Allow chocolate to cool to about 90 degrees F. Take each chocolate ball and dip it in the melted chocolate. Place the chocolate ball in the cocoa to coat.

Refrigerate once again.

Store truffles in the refrigerator. Remove from refrigerator and allow to rise to room temperature for at least 1 hour before serving.