Belgian chocolate truffels (8/29/2004)

Ingredients:

1. 300 g dark chocolate (as usual, the darker/more bitter, the better)
2. additional 50 g dark chocolate
3. 200 ml whipping cream
4. 100 g cocoa
5. optional: liquor (e.g. calvados)

   Procedure:

   1. Heat the cream on a slow fire
   2. Break up the 300 g of chocolate
   3. Bring the cream to boiling
   4. Put broken chocolate in recipient and pour hot cream over it
   5. Stir until mixture is even
   6. Add optional liquor
   7. Cover recipient and put in refrigerator, cool down for about 2 hours
   8. When consistency is right, small balls can be formed out of the mixture (using spoon or by hand)
   9. Heat up the 50 g of chocolate until molten
   10. Roll balls through molten chocolate, then through cocoa powder (or pour the powder over them)
   11. Ideal temperature to consume the truffels is about 15C - take them out of the fridge in time!