Recipe from Joy of Baking
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)
Coating for Truffles:
Dutch-Processed Cocoa Powder
For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
Place dutch-processed cocoa powder on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
Makes 30 small truffles.
Cotton Candy or Cinnamon Mocha
I wouldn’t hate it if either one of these were in my mouth.