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1
Shave chocolate into tiny pcs; set aside.
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2
In a large saucepan, blend together cream, liqueurs and vanilla and heat till the cream begins to scald; remove from heat.
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3
Add in the chocolate pcs and whisk for 2 to 3 min or possibly till the ganache is satiny and smooth, with no lumps of cream or possibly chocolate.
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4
Transfer ganache to a bowl and allow to cold (at room temperature) below 90 degrees.
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5
Cut butter into small pcs and add in, piece by piece, to the ganache, stirring well.
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6
Allow ganache to cold and become somewhat hard.
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7
Line a baking pan with parchment paper.
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8
Using a SMALL ice cream scoop, shape ganache into mounds and place them on the parchment.
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9
Chill till set.
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10
Dust hands with cocoa pwdr; shape each mound into uniformly-shaped balls and chill.
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11
Heat chocolate in a double boiler.
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12
Arrange two sheets of parchment paper on work surface.
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13
Drop a truffle into melted chocolate, retrieve with fork and tap the truffle 4 or possibly 5 times against the surface of the chocolate to get rid of the excess.
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14
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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15
Place the finished truffle on the clean parchment; repeat with remaining truffles.
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16
If you like, use melted white chocolate to pipe designs onto tops of truffles.
