Cocoa + Byrrh Truffles

I love making homemade truffles around the holidays and giving them to neighbors in little kraft bags...and saving a few for myself...Byrrh is a delightful apéritif and is delicious with chocolate. Feel free to substitute your favorite liqueur...port also tastes lovely in truffles.Ingredients:1/2 cup organic cream8 ounces high quality bittersweet chocolate, coarsely chopped3 tablespoons Byrrh Grand Quinquina3 tablespoons organic unsalted butter at room temperature, cubed1/4 cup cocoa powder (I used Green + Black's)Makes about 20 trufflesDirections:First make the ganache: Bring the cream to a boil in a small saucepan over medium heat. Immediately remove from heat and add chocolate. Let sit for a minute or two, then stir until smooth. Add butter and Byrrh and whisk until smooth. Place ganache in an airtight container and place in the refrigerator for at least 4 hours.Make the truffles: Place cocoa in a deep dish (I used a large casserole dish). Using a melon baller or a small spoon, round the truffles and place in the cocoa. Toss truffles in a fine mesh sieve to remove excess powder...you can also simply dust the truffles with cocoa. Store in the fridge and remove an hour before serving. Enjoy!Styling/Photo by Cassie WinslowRecipe adapted from David Lebovitz