Quick & Easy Chocolate Truffles

Bring the cream and sugar to a boil.
Remove from heat and pour over the chocolate, which has been broken up into small chunks and placed in a clean bowl.
Stir gently adding the room temperature butter.
Continue to stir until all the chocolate has dissolved.
As the mixture cools, it will begin to thicken.
Next, add the cassis and continue to stir for another 2 to 3 minutes.
Cover with a kitchen towel and place in a cool area but do not refrigerate.
It is best to leave it overnight for it to cool thoroughly and start to firm up.
Take your chocolate truffle mix, which should be firm, yet, soft to the touch.
Place it into a piping bag that has a quarter inch nozzle attached.
If you don't have a piping bag, just drop teaspoonsful of the mixture.
On a clean tray with parchment paper, pipe out long sausage length strips of the chocolate truffle.
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.
Using a clean pastry brush, brush 5 or 6 chocolate truffles at a time with a little of the melted chocolate.
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.
Roll them around and remove any excess sugar or cocoa.
Place in a storage container or serving dish.
It is best to store these truffles in a cool part of the house but do not refrigerate.