Brelise's Hand-Rolled Chocolate Truffles

I worked at a pastry shop for a few years and became addicted to their hand rolled truffles. I prefer dark chocolate, although they could be done with milk or white. This is a very versatile recipe. I love the basic chocolate, but adding your favorite liquor or flavoring makes for a great batch of truffles too. These truffles have a soft rich center, and a slight chocolate crisp shell, covered in cocoa powder. Simply perfection. You can’t buy anything like these in the store.

• Ready In: 2 hrs 30 mins
• Serves: 40
• Yields: 40 truffles

Ingredients

• 1⁄2 cup heavy cream
• 12  ounces  dark chocolate chips (60%-75% cocoa)
• 1⁄4 cup butter
• 2  chocolate candy bars (70%-85% cocoa)
•  cocoa powder (sifted)
• 2  tablespoons  liquor (optional)
• 1  pinch salt

Directions

1. Begin with a saucepan. Over medium heat, bring cream just to a boil. Remove from heat.
2. Add the 12oz of chocolate to the hot cream. Stir until smooth.
3. Let sit for a few minutes, add butter 1/2 Tablespoon at a time. Stir until smooth. Stir in optional liquor or flavoring with the pinch of salt.
4. Transfer to bowl for refrigerating. Refrigerate until firm. Usually about 3-5 hours.
5. Form into 3/4inch balls and put back in refrigerator.
6. Sift cocoa powder into medium size bowl.
7. Break chocolate bars into small shards. In metal bowl, over low heat, heat chocolate stirring and scraping sides with a rubber spatula the entire time. Once smooth, remove from heat. Let sit for 5 minutes, stirring occasionally.
8. Bring out truffles and one by one roll them in the melted chocolate and drop them into the cocoa powder. After you've done 5 or so roll them around the powder until covered and set them aside. You may need to reheat the chocolate mid way through, just follow the same steps.
9. After all are covered in cocoa powder, take a med-large sifter and roll them around to remove excess cocoa.
10. Refrigerate.
11. These will keep for 2 weeks. They cannot be frozen because of their chocolate shells.