Yields: 20 truffles
10 oz. 72% dark chocolate, chopped small
1/2 cup heavy cream
2 Tbsp. Irish Cream Liquor
¼ cup cocoa powder
1/3 cup raw sugar
Blend cocoa powder and raw sugar together in a food processor
Heat cream in a small saucepan. Pour cream into chocolate in a medium sized metal bowl and stir with a rubber spatula until chocolate is melted. Add liquor and incorporate. Pour chocolate mixture onto parchment-lined baking sheet or a large plate. Cover with plastic wrap and chill until firm, at least one hour.
Scoop cold chocolate mixture into truffles using a #100 ice cream scoop or small teaspoons. Roll truffles into round shape – cool again if necessary then roll in finishing powders.
Store truffles in airtight containers, in single layers, between sheets of parchment or waxed paper. These truffles can be refrigerated for up to a week; frozen for up to a month.