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1
Place heavy cream in a large pot and bring slowly to a boil over medium heat.
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2
Turn off the heat and stir in the chopped chocolate.
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3
Let stand for 2 minutes then stir well until smooth.
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4
Stir in the butter.
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5
Pour into the bowl of an electric mixer, and let cool until set.
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6
Fit mixer with a paddle and beat the chocolate mixture on medium speed until aerated and fluffy, about 2 minutes.
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7
Beat in the liqueur and/or other flavorings.
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8
Load ganache into a pastry bag fitted with a halfinch plain tube.
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9
Line several baking sheet with parchment or waxed paper.
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10
Pipe the truffle mixture out to form 1/2-inch balls.
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11
Place pans in the refrigerator to chill thoroughly.
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12
To coat the truffles, set up your counter like this: tray of chilled centers on your left, bowl of melted tempered chocolate in the middle, large pan filled with cocoa powder on your right.
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13
(Reverse this if you=re lefthanded) Pick up a truffle with your left hand.
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14
Touch the palm of your right hand lightly onto surface of tempered chocolate.
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15
Drop the truffle into your chocolaty right hand and roll it around to coat.
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16
Move your right hand over the pan of cocoa powder, turn your hand over, and drop the coated truffle into the cocoa.
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17
Repeat the process to coat about 5 truffles, then pick up a fork with your clean left hand and use it to roll the truffles round a bit in the cacao.
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18
(A second person can help do this continuously.)
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19
Repeat until the cocoa pan is filled with a lot of truffles.
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20
Then wash and dry your hands (or enlist your helper to do this); place the truffles in a strainer and shake it over the pan of cocoa powder to dislodge any excess cocoa.
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21
Place finished truffles on another paperlined pan to set completely.
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22
Truffles do not need to be refrigerated.
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23
Repeat coating processes with remaining centers.
