KIRSCH TRUFFLES

• 8 oz. Semisweet chocolate, grated
• � cup plus 1 tbsp. Whipping cream
• � cup unsalted butter
• 2 tbsp kirsch
• � cup cocoa powder, sifted.

Place chocolate in heatproof bowl. In saucepan, heat cream with butter until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in kirsch. Cover and refrigerate until firm, about 2 hours.

Using melon baller or teaspoon measure, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. Roll in cocoa powder. Makes about 32 truffles.