BRELISE'S HAND-ROLLED CHOCOLATE TRUFFLES

Steps:

• Begin with a saucepan. Over medium heat, bring cream just to a boil. Remove from heat.
• Add the 12oz of chocolate to the hot cream. Stir until smooth.
• 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.
• Transfer to bowl for refrigerating. Refrigerate until firm. Usually about 3-5 hours.
• Form into 3/4inch balls and put back in refrigerator.
• Sift cocoa powder into medium size bowl.
• 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.
• 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.
• After all are covered in cocoa powder, take a med-large sifter and roll them around to remove excess cocoa.
• Refrigerate.
• These will keep for 2 weeks. They cannot be frozen because of their chocolate shells.