Chocolate Truffles

This isn't a very good Halloween-y post, but I guarrantee I'll post some of those starting next week. For now, I made these on Sunday. I halved the recipe without any trouble, though that did mean that things cooked faster. I used vanilla extract, and just used toll house chocolate chips because that was what I had. If I make them again, I definitely want to use better quality chocolate, but they were still good and the recipe still worked!

I put them in a cute, handmade box and gave them to my boyfriend for our 6-month anniversary :)

Chocolate Truffles
Recipe by Martha Stewart

8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
1/2 cup heavy cream
1 tablespoon liqueur, such as triple sec or framboise (optional)
Unsweetened cocoa powder, for rolling

Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.

Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.

Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.

Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired.