Ingredients
1 pound bittersweet chocolate (preferably 65 percent cacao), chopped
3/4 cup heavy cream
2 sticks (8 ounces) unsalted butter, softened
2 tablespoons flavored alcohol, such as kirsch, Grand Marnier, Kahlúa, framboise, or rum (optional)
3 cups good-quality unsweetened cocoa powder, plus more for dusting
Preparation
Heat chocolate and cream in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat. Add butter (and alcohol, if desired); stir until butter is melted.
Pour mixture into an 8-inch square baking dish. Cover with plastic wrap; refrigerate until mixture is firm but still spoonable, about 2 hours.
Line a baking sheet with parchment paper. Using a very small (about 1 inch diameter) ice cream scoop (or a melon baller), drop balls of chocolate mixture onto lined sheet. Refrigerate 10 minutes.
Put cocoa in a large bowl. With cocoa-dusted hands, roll chocolate balls one at a time until smooth. Drop into cocoa; roll to coat.
