Finely mince the chocolate. Heat the heavy cream directly on low heat. Once the sides of the pot begin to bubble add the minced chocolate.
Stop the heat and allow the chocolate to melt completely. Once the chocolate is at about body temperature add the liquor and mix.
From here you'll be making ganache. It requires whipping. Of course there's no problem if you do it manually.
At any rate, please whip it. With a hand mixer it takes about 20 minutes. Please don't give up.
Continue to mix as the chocolate becomes milk-chocolate-like white and peaks form.
Scoop out with a spoon, and use your hand to quickly roll up into balls. Let cool in the refrigerator.
Melt the coating chocolate then let cool. Aim for a temperature slightly warmer than body temperature.
Coat the chocolate balls made in step 6 with the chocolate coating. Do one at a time, quickly. Cool and then it's complete.
Using the amounts listed above I made this many truffles, with a diameter of 3 cm.
Story Behind this Recipe
This is a real chocolate I've made ever since I was in elementary school. You won't fail! You'll be complimented and people will tell you it's delicious. The irregular shape is also very charming. Truffles are easier than I thought. Make these by hand with your favorite liquor and to your desired thickness.
Please be sure to add the liquor after cooling. If not you'll lose the aroma. You might think that the ganache isn't stiffening, but keep going and don't give up. It takes a bit of effort, but these are so delicious it'll perk you right back up!!!