These European-style hand-dipped and rolled chocolates are superb and make great gifts!
½ cup heavy cream
1 lb. semi-sweet dark chocolate, chopped
4 Tbsp. unsalted butter, softened at room temperature
2 Tbsp. liqueur of choice (Grand Marnier, Chambord, Frangelico, etc.)
Chopped nuts, chocolate sprinkles, cocoa, specialty sugars, etc. to roll the truffles in
Melted dark coating chocolate to dip some of the truffles in
Melted white chocolate in a pastry bag fitted with a fine point to decorate the dipped truffles
Pour heavy cream in a heavy saucepan. Cook over medium-high heat just until it comes to a boil. Add chopped chocolate, reduce heat to low, and stir in until melted. When chocolate is melted, remove from heat, add the butter and continue to mix until you have a thick cream chocolate sauce. Mix in the liqueur of choice and pour chocolate ganache onto a plain sheet pan (avoid non-stick pans) and refrigerate 10-15 minutes or until firm.
After the ganache is set, scoop into truffles onto a pan lined with parchment paper, scraping with a small sorbet scoop (numbers 40, 60, 70, or 100, depending on desired size), leveling the scoop on the lip of the pan, and refrigerate 5-10 minutes before continuing the process. Dip in melted chocolate (decorate with the white chocolate after the dark chocolate sets) or roll in various top-pings and refrigerate again before boxing or serving.