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1
Shave chocolate into tiny pieces; set aside.
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2
In a large saucepan, blend together cream, liqueurs and vanilla; heat until the cream begins to scald.
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3
Remove from heat.
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4
Add the chocolate pieces and whisk for 2 to 3 minutes or until the ganache is satiny and smooth, with no lumps of cream or chocolate.
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5
Transfer ganache to a bowl and allow to cool (at room temperature) below 90F.
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6
Cut butter into small pieces and add, piece by piece, to the ganache, stirring well.
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7
Allow ganache to cool and become somewhat firm.
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8
Line a baking pan with parchment paper.
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9
Using a <I>small</I> ice cream scoop, shape ganache into mounds and place them on the parchment.
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10
Refrigerate until set.
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11
Dust hands with cocoa powder; shape each mound into uniformly-shaped balls and refrigerate.
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12
Melt chocolate in a double boiler.
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13
Arrange two sheets of parchment paper on work surface.
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14
Drop a truffle into melted chocolate.
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15
Retrieve with fork and tap the truffle 4 or 5 times against the surface of the chocolate to get rid of the excess.
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16
Then scrape the sides of the pan with the fork and drag the fork (with the truffle on it) across one sheet of parchment paper to remove more chocolate.
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17
Place the finished truffle on the clean parchment; repeat with remaining truffles.
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18
If desired, use melted white chocolate to pipe designs onto tops of truffles.
