Directions

1. Melt chocolate with the cream in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Remove from heat. Add butter and alcohol if desired; stir until smooth.
2. Transfer to an 8-inch square baking dish. Cover with plastic wrap; refrigerate until firm but spoonable, about 2 hours.
3. Using a 1-inch ice cream scoop, drop balls of chocolate mixture onto a rimmed baking sheet lined with parchment paper. Refrigerate 10 minutes.
4. Put cocoa powder into a large bowl. Using cocoa-dusted hands and working one at a time, roll balls between your palms until smooth. Roll in cocoa to coat. Refrigerate until firm, about 30 minutes. Truffles can be refrigerated in airtight containers up to 2 weeks.