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1
Combine the chocolate and the cream in a heavy saucepan and place over low heat, stirring occasionally, until the chocolate has melted.
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2
Remove from the heat and transfer to a bowl.
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3
Stir in the liqueur, if desired.
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4
Refrigerate until the mixture is firm, 2 hours or longer.
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5
Spread a sheet of waxed paper on a baking sheet.
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6
With a spoon or spoons, scoop mounds of the mixture about 1/2 inch to 1 inch in diameter, then use your fingertips to form balls quickly.
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7
If the mixture becomes too soft, chill briefly before making more truffles.
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8
Place them on the paper.
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9
Refrigerate overnight.
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10
If using a chocolate coating, break the half-pound of chocolate in pieces and melt them in the top of a double boiler or in a microwave oven.
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11
Remove the melted chocolate from the heat or the oven and allow to cool to tepid, 90 to 100 degrees, stirring it from time to time.
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12
Spread the cocoa powder onto a chilled platter.
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13
Remove the truffles from the refrigerator and, if using the chocolate coating, drop them one at a time into the melted chocolate and quickly lift them out with a fork or a professional dipping loop, allowing excess chocolate to drip off.
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14
Roll the coated truffles in the cocoa, return them to the baking sheet lined with waxed paper and refrigerate again until firm.
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15
If not using the chocolate coating, roll the balls in cocoa and refrigerate again until firm.
