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1
Put 12 ounces of the chocolate in a bowl.
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2
Whisk together the cream and corn syrup in a saucepan and bring to a simmer.
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3
Pour over the chocolate and whisk until thoroughly combined and smooth.
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4
Whisk in butter until smooth and glossy.
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5
Add the raspberry liqueur and mix well.
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6
Pour the chocolate into a deep pan and chill.
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7
When the chocolate is firm, scoop out small truffle balls, using a melon baller or other small scoop.
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8
(Dip scoop in very hot water before each scoop, patting each time onto a towel to avoid getting water into the chocolate mixture.)
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9
Chill truffles slightly, and then perfect the circular shape by rolling quickly in palms of your hands.
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10
Store the truffles in the refrigerator until ready to finish.
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11
To finish the truffles: Melt the remaining 8 ounces of chocolate in a bowl over a saucepan of simmering water, stirring occasionally.
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12
Set the bowl aside and let cool slightly, stirring occasionally, until just cooler than body temperature.
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13
Put enough cocoa powder in a bowl to form a small pile.
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14
Wearing rubber gloves and working with 1 truffle at a time, rub some of the melted chocolate all over the truffles and roll quickly in your hands until smooth.
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15
Drop the truffles into the cocoa powder, roll to coat completely, and transfer to a platter.
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16
Store in a cool, dry place.
