Nicholas Malgieri's Truffles d'Ivoire

• 12 ounces white chocolate, finely chopped
• 4 tablespoons unsalted butter, diced
• 6 tablespoons cold heavy cream
• 2 tablespoons raspberry eau de vie (or use kirsch or Grand Marnier)
• Cocoa powder, for dusting

1. Combine chocolate and butter in a 2-quart heatproof bowl that fits snugly over (not touching) a 120-degree water bath.
2. Stir constantly with a rubber spatula until the chocolate and butter are melted.
3. The mixture will look grainy.
4. Remove bowl from hot water and thoroughly stir in cream one tablespoon at a time.
5. The mixture will become increasingly grainy.
6. As the last of the cream is added, however, it will become smooth.
7. Press plastic wrap against top of mixture and refrigerate for an hour.
8. Scrape mixture into bowl of an electric mixer.
9. Beat on medium speed for 1 to 2 minutes, until mixture lightens in both color and texture.
10. After a minute, beat in the liqueur in a stream.
11. Do not overbeat.
12. Scrape mixture into a 14-inch pastry bag fitted with a 1/2-inch plain tube (Ateco No.
13. 6).
14. Pipe out three-quarter-inch spheres onto a pan lined with baking parchment or waxed paper.
15. Refrigerate until firm, about a half hour.
16. Roll each truffle between the palms of the hands to make it completely round.
17. Roll in sifted cocoa powder.

white chocolate, unsalted butter, cold heavy cream, raspberry eau de vie, cocoa

Taken from cooking.nytimes.com/recipes/1169 (may not work)