RICH ALL-CHOCOLATE TRUFFLES

Yield: About 6-1/2 dozen
1-1/2 pounds semisweet chocolate, divided
1-1/2 cups heavy whipping cream
1/2 cup chocolate liqueur
1/4 cup unsweetened cocoa powder, sifted

Chop chocolate into small pieces. Put 1 pound of the chopped chocolate in a
stainless steel mixing bowl (set aside remaining 1/2 pound chopped
chocolate). Heat cream until it is just about to boil. Pour hot cream over
chocolate in bowl and set aside for 5 minutes, then stir with a spatula
until chocolate melts and mixture is smooth and well blended. Stir in
liqueur. Let chocolate cool completely, then cover bowl and refrigerate
until chocolate is firm, 2 hours to overnight.

Scoop out about 1 teaspoon of chilled chocolate. Shape into a ball. Place on
a baking sheet. Repeat with remaining truffle mixture. Place balls in a
freezer until firm, about 1 hour.

Melt remaining chopped chocolate in the top of a double boiler. Set aside
until cool enough to touch. Working quickly, put a little melted chocolate
in the palm of one hand. Add a frozen truffle ball and quickly and gently
rub ball in palms until ball is coated with a very thin layer of melted
chocolate. Toss coated ball in cocoa powder and place on a sheet. Repeat
until all ingredients are used.

Place truffles in a covered container and refrigerate. Keep refrigerated
until 1 hour before serving, then remove from refrigerator and let come to
room temperature.

(E-mail Recipe)