Chocolate Truffles

• 8 ounces good-quality semisweet chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons liqueur such as Cognac or Grand Marnier or plain vanilla extract
• 1/2 cup unsweetened cocoa, sifted

1. 1.
2. Place chocolate in a bowl.
3. Bring cream to a boil in a small, heavy saucepan.
4. Pour cream over chocolate.
5. Let stand for 3 to 5 minutes; gently stir until smooth.
6. Add liqueur and stir to combine.
7. Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.
8. 2.
9. Sift cocoa into a bowl.
10. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4 inch across.
11. Drop into cocoa; roll each truffle in cocoa to coat.
12. Chill until firm.
13. Store in an airtight container in the refrigerator for up to 2 weeks.

chocolate, heavy cream, cognac, unsweetened cocoa

Taken from www.epicurious.com/recipes/food/views/chocolate-truffles-105720 (may not work)