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1
Bring the cream and sugar to a boil.
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2
Remove from heat and pour over the chocolate, which has been broken up into small chunks and placed in a clean bowl.
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3
Stir gently adding the room temperature butter.
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4
Continue to stir until all the chocolate has dissolved.
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5
As the mixture cools, it will begin to thicken.
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6
Next, add the cassis and continue to stir for another 2 to 3 minutes.
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7
Cover with a kitchen towel and place in a cool area but do not refrigerate.
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8
It is best to leave it overnight for it to cool thoroughly and start to firm up.
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9
Take your chocolate truffle mix, which should be firm, yet, soft to the touch.
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10
Place it into a piping bag that has a quarter inch nozzle attached.
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11
If you don't have a piping bag, just drop teaspoonsful of the mixture.
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12
On a clean tray with parchment paper, pipe out long sausage length strips of the chocolate truffle.
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13
When all has been piped out, take a small kitchen knife with the tip dipped in hot water then cut the chocolate truffles into 1 1/4 inch lengths.
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14
Using a clean pastry brush, brush 5 or 6 chocolate truffles at a time with a little of the melted chocolate.
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15
One by one, roll them gently in the palms of your hand and then drop them into either the cocoa powder or the powdered sugar.
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16
Roll them around and remove any excess sugar or cocoa.
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17
Place in a storage container or serving dish.
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18
It is best to store these truffles in a cool part of the house but do not refrigerate.
