Chez Panisse Chocolate Truffles

Makes 24 to 30 truffles

8 ounces best quality bittersweet chocolate

10 Tablespoons (1-1/4 sticks) unsalted butter

6 Tablespoons whipping cream or crème fraîche

1 to 2 tablespoons liquor, orange, kirsch, rum, etc.

½ cup unsweetened cocoa

Melt the chocolate with the butter in a bowl over a saucepan of barely simmering water.

Stir in the cream and liquor. Put a sheet of plastic wrap directly on top of the chocolate mixture and refrigerate until firm.

Let the mixture soften slightly at room temperature. Use a melon baller or small scoop to portion onto a parchment-lined pan. Chill until firm again.

Shape the chocolate balls into rough spheres and toss in the cocoa. Place in small candy cups to serve. Truffles may be stored covered in the refrigerator for a week or so.