Chocolate Truffles

Ingredients:     Difficulty Rating: Easy

1 ½ cups heavy cream

6 Tablespoons unsalted butter
1 pound semisweet chocolate (high quality chocolate) broken into pieces
2 Tablespoons Cointreau or whatever liqueur you like (or none)
Cocoa powder for dusting

Preparation:

In a heavy saucepan combine the cream and butter over medium heat. Stir until the butter melts, and the cream is just about to boil. Use a rubber spatula while stirring to scrape down the sides.

Take the saucepan off the heat and add the chocolate, mixing continuously until it starts to cool and gets thick.
Add the Cointreau and stir.
Cover the chocolate mixture and put it in the refrigerator and stir it every half hour for about 2 hours.

Forming the truffles:

Dust a surface to roll the truffles and your hands with the cocoa powder.
Using a teaspoon, scoop out the chocolate and make balls of chocolate by rolling it between your cocoa dusted hands.
Refrigerate immediately.