1 lb. dark chocolate, semi-sweet or bitter sweet
1 2/3 c. whipping cream (choose cream with the highest butterfat available. Such as heavy whipping cream)
7 tbsp. unsalted butter, cut into 7 pieces
3 tbsp. raspberry liqueur, such as Chambord or any coffee liqueur, fruit liqueurs or nut liqueurs

GARNISH:

Dutch processed unsweetened cocoa powder

It is processed with alkali which reduces bitterness.

Line 2 baking sheets with parchment paper. Chop chocolate into small pieces, set aside.

Combine heavy cream and butter in a large heavy saucepan over medium heat; bring to a boil stirring constantly. Remove pan from heat. Add chocolate pieces and stir until chocolate is melted; mixture should be smooth and shiny. Stir in liqueur.

Pour mixture into a bowl and place in refrigerator. Stir every half hour until cold and fairly solid. Using a spoon, scoop up small portions of ganache and place on a piece of parchment paper. Roll into 3/4 inch balls. Cold hands make rolling easier. Roll ball into unsweetened cocoa powder, coating entire surface. Place on parchment- lined baking sheet and refrigerate. Makes approximately 75 truffles.