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1
Begin with a saucepan. Over medium heat, bring cream just to a boil. Remove from heat.
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2
Add the 12oz of chocolate to the hot cream. Stir until smooth.
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3
Let sit for a few minutes, add butter 1/2 Tablespoon at a time. Stir until smooth. Stir in optional liquor or flavoring with the pinch of salt.
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4
Transfer to bowl for refrigerating. Refrigerate until firm. Usually about 3-5 hours.
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5
Form into 3/4inch balls and put back in refrigerator.
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6
Sift cocoa powder into medium size bowl.
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7
Break chocolate bars into small shards. In metal bowl, over low heat, heat chocolate stirring and scraping sides with a rubber spatula the entire time. Once smooth, remove from heat. Let sit for 5 minutes, stirring occasionally.
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8
Bring out truffles and one by one roll them in the melted chocolate and drop them into the cocoa powder. After you've done 5 or so roll them around the powder until covered and set them aside. You may need to reheat the chocolate mid way through, just follow the same steps.
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9
After all are covered in cocoa powder, take a med-large sifter and roll them around to remove excess cocoa.
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10
Refrigerate.
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11
These will keep for 2 weeks. They cannot be frozen because of their chocolate shells.
