Rebecca's Chocolate Orange Truffles

Rebecca's Chocolate Orange Truffles

10 1/2 ounces bittersweet chocolate, chopped or in discs
4 ounces (about 1/2 cup) heavy cream (preferably not ultra-pasteurized)
3 ounces unsalted butter
1/4 cup Cointreau
Unsweetened cocoa powder for rolling truffles

Place the chopped chocolate in a double boiler over barely simmering hot water. Cover and allow to melt.
Meanwhile, place the cream in a heavy saucepan. Bring to a boil, reduce heat and simmer until cream reduces to 3 ounces (about 1/3 cup). Stir if needed to prevent cream from boiling over.

Cut butter into 1-tablespoon pieces.

When chocolate has melted and cream is ready, transfer the bowl of chocolate to your counter. Using a whisk or hand held electric mixer, stir until smooth.

Gradually stir in the hot cream.

One piece at a time, add the butter. When butter has been completely incorporated, add the Cointreau in a thin stream.

When everything is mixed, chill in refrigerator until set. To finish forming truffles, use a mini ice-cream scoop (1 tablespoon capacity), a melon baller, or a sturdy teaspoon to scoop the mixture into rough balls. Place
each on a plate.

Place 1/2 cup or so of unsweetened cocoa powder in a shallow bowl. A few at a time, roll the truffles in the powder. (A fork works for moving the candies from place to place.) Drop them a little roughly onto another plate.

Serve as is, or place in individual candy cups. These will keep, covered, for months in the refrigerator. They will taste best if you bring them to room temperature before serving.

Variations: These can be flavored with any liqueur, such as Amaretto or Frangelico. Or you can add hard liquor, such as bourbon and dark rum. If you wish to avoid even a smidgen of alcohol, you can substitute 1/4 cup of espresso for the Cointreau. Or skip any additives, in which case you will want to start with 1/4 cup (2 ounces) extra cream, and boil it down to 4 ounces, to retain the truffle's melting texture.