Bittersweet Chocolate Truffles

1 pound very good quality bittersweet (not unsweetened) chocolate, such as Valrhona, Lindt, or Callebaut
1 cup heavy cream
2 to 3 tablespoons Grand Marnier or rum (optional)
High-quality cocoa powder for rolling the truffles

Chop chocolate into very small pieces and place in large bowl. Bring cream just to the simmer, stir in liqueur if desired, and pour on top of chocolate. Stir with a wooden spoon until thoroughly combined, scraping down the sides often with a rubber spatula. Allow to cool to room temperature and then cool in refrigerator for 20 - 30 minutes.

Remove bowl from refrigerator and, working quickly, form grape-sized rounds with a parisienne scoop (a melon-baller). Place each ball on a sheet pan, cover the pan tightly with plastic wrap, and freeze for 30 minutes. Remove the truffles from the freezer and dust with cocoa powder, then roll between the palms until round and smooth. Refrigerate again and dust with cocoa powder if necessary before serving.

Truffles will keep a week in the refrigerator and up to three months in the freezer. Just be sure to bring to room temperature before serving.

Yield: 36 truffles
Source: The Sugar Association, Inc.