It's been too long! Intense Chocolate Truffles

Ingredients
8 oz of bittersweet chocolate chopped
1/2 cup heavy cream
1/2 tsp vanilla ( I always use a little more : ) )
1 TBSP orange liquor (grand marnier or cointreau are best; optional)
Cocoa (dutch process is best)

1. Heat the cream in a small saucepan until it is just boiling.
2. Immediately turn off the heat and allow the cream to sit for 20-30 seconds. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.
3. Whisk in the vanilla and orange liquor(opt.).
4. Set aside at room temperature for 1 hour or in the fridge so that the mixture can set


With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in cocoa powder. These will keep refrigerated for weeks, but for best results serve them at room temperature.