Instructions: * Note: Brandy or orange liqueur may be substituted.

Chop chocolate and place in a bowl. Bring cream to a boil in a small heavy-bottomed saucepan; pour over chocolate. Let stand for 5 minutes; stir until smooth. Stir in liqueur. Refrigerate until firm, at least 3 hours or overnight.

Scoop up 1/2 teaspoon of chilled chocolate and quickly roll into a ball. Continue until mixture is used up. Roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.

This recipe yields 5 dozen.

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