Makes 50, more or less.

Ingredients:

• 1⅔ cups heavy cream
• 7 tablespoons unsalted butter
• 1 lb semisweet chocolate, cut or broken into pieces
• 2 tablespoons (more or less to individual taste) your favorite liquor (Grand Marnier) or flavoring like instant coffee grinds
• Cocoa powder or creative alternative for covering the truffles

Preparation:

1. Put cream and butter into a saucepan. Let butter melt over medium heat then, stirring constantly, turn up the heat and let the cream just come to a boil.
2. Off the heat, add the chocolate to the saucepan and stir until it is completely melted. Continue stirring until the mixture thickens and cools somewhat.
3. Stir in the liquor, then cover mixture and place in the refrigerator. Let the mixture thicken for at least 2 hours but stir it 3 or 4 times as it cools and hardens.
4. To form the truffles, scoop up portions of the chocolate with a spoon.
5. Dust a surface thickly with cocoa, then also with cocoa-dusted palms, roll the chocolate portions between your hands to make balls.
6. Roll the balls in cocoa, then refrigerate again immediately.