Nicholas Malgieri's Truffles d'Ivoire

1. 1

   Combine chocolate and butter in a 2-quart heatproof bowl that fits snugly over (not touching) a 120-degree water bath.

2. 2

   Stir constantly with a rubber spatula until the chocolate and butter are melted.

3. 3

   The mixture will look grainy.

4. 4

   Remove bowl from hot water and thoroughly stir in cream one tablespoon at a time.

5. 5

   The mixture will become increasingly grainy.

6. 6

   As the last of the cream is added, however, it will become smooth.

7. 7

   Press plastic wrap against top of mixture and refrigerate for an hour.

8. 8

   Scrape mixture into bowl of an electric mixer.

9. 9

   Beat on medium speed for 1 to 2 minutes, until mixture lightens in both color and texture.

10. 10

    After a minute, beat in the liqueur in a stream.

11. 11

    Do not overbeat.

12. 12

    Scrape mixture into a 14-inch pastry bag fitted with a 1/2-inch plain tube (Ateco No.

13. 13

    6).

14. 14

    Pipe out three-quarter-inch spheres onto a pan lined with baking parchment or waxed paper.

15. 15

    Refrigerate until firm, about a half hour.

16. 16

    Roll each truffle between the palms of the hands to make it completely round.

17. 17

    Roll in sifted cocoa powder.

* Per serving · 4 servings · Values may vary.