Ingredients: 10 oz. bittersweet or semisweet chocoalte, coarsely chopped 2/3 c. heavy cream 1 1/2 T. Grand Marnier, Kahlua, cognac, or strong coffee 2 oz. bittersweet chocolate 1/2 T. unsweetened cocoa Directions: Place choclate in a microwave-safe bowl and microwave for 1 1/2 minutes at 50% power, stirring halfway through. Chocolate does not need to be melted completely. Pour heavy cream in a 2-cup glass measure and microwave on high until boiling, 2 to 3 minutes. Immediately pour cream over the chocolate and stir until the chocolate completely melts. Add Grand Marnier or other flavoring and stir until well blended. Cover and refrigerate the ganache for at least 8 hours. To form centers: Use a melon baller or teaspoon, scoop out about 3/4 -inch portions of the well-chilled chocolate mixture. Lightly roll each portion into a ball with palms. Lay on a wax paper lined baking sheet. Return to refrigerator to firm up. Meanwhile, in a small food processor, grind 2 oz. chocolate until very fine. Add unsweetened cocoa and process briefly to blend. Turn mixture out into a small shallow bowl. One at a time, roll the truffles in the coating mixture, turing to coat well.