Chocolate Truffles

8 oz bittersweet (not unsweetened) chocolate, chopped

½ cup heavy cream

2 Tbs Crème de Cassis liqueur or another spirit of your choice

½ cup unsweetened cocoa powder, preferably Dutch-process

Place the chocolate in a food processor and finely chop it into small balls. Heat the cream in the microwave until just short of boiling. With the food processor running, pour the hot cream through the spout and continuing processing until a smooth ganache is formed. Stop the processor and scrape the errant pieces of chocolate off the top and sides into the ganache. Start the processor again and then pour in the Crème de Cassis or spirit of your choice. Scrape into a bowl, cover, and refrigerate until stiff and cold, at least 3 hours and up to 1 day.

Scoop up some of the chilled chocolate mixture with a teaspoon and roll between your palms to make 3/4-inch balls (they don't have to be perfectly round). Work quickly so the chocolate doesn't melt in your hands. Transfer the balls to a waxed paper-lined baking sheet, setting them 1/2-inch apart. Wipe your hands periodically with paper towels to remove any chocolate left behind from rolling. If the truffle mixture becomes too soft to roll, return it to the refrigerator briefly to firm up before continuing.

Lightly cover the balls with plastic wrap and return to the refrigerator until cool and firm. Place the cocoa powder in a pie plate or other flat-bottomed dish with sides, and roll the truffles in the cocoa powder a few at a time, until coated. Store the truffles in a waxed paper-lined tin in the refrigerator until ready to serve.

Makes about 30 truffles

Rick