3/4 cup heavy cream
8 to 10 oz. bittersweet or semisweet chocolate, chopped
1 to 3 teaspoons cognac, to taste (or another favorite liquor)
4 oz. bittersweet or semisweet chocolate, chopped
1/2 cup unsweetened cocoa powder
1. In a saucepan, bring the cream just to a boil. Remove from the heat and stir in the chocolate, stirring until melted. Add the liquor and pour into a bowl. Let stand for at least 2 hours or until firm. (Or chill, covered, until firm, but allow to warm slightly before scooping.)
2. Using a melon baller (or a soup spoon), dip the melon-baller in a bowl of very warm water, tap poff excess wateread som er, and scoop the truffle mixture into a 3/4 inch balls and set them on a plate. Once you've scooped all of the mixture, roll each one with your hands until round.
3. Chill the truffles thoroughly.
4. Melt the 4 oz. of bittersweet chocolate in a heatproof bowl set over a pan of simmering water. Spread the cocoa powder in a pie plate.
5. Spread some of the melted chocolate in your right hand. (Reverse this if you're left-handed) Pick up a truffle with your clean left hand and place it into your chocolate-covered right hand. Smear chocolate all over the truffle with your right hand and then drop it in the cocoa powder. Repeat until the truffles fill the pie plate, keeping yoru left hand clean to keep lifting the truffles. Shake the pie plate to cover the truffles with cocoa powder, then place them in a strainer to shake off the excess cocoa. Repeat to enrobe the remaining truffles.
Can be refrigerated up to 10 days.