The Baroness's Black-Tie Truffles

Directions

1. 1

   Place the finely chopped bittersweet chocolate in a heatproof bowl.
2. 2

   In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, then immediately remove from heat.
3. 3

   Pour the hot cream over the chopped chocolate and let it sit undisturbed for 5 minutes to melt the chocolate.
4. 4

   Add the softened butter, vanilla extract, coffee liqueur (if using), and a pinch of sea salt to the bowl.
5. 5

   Whisk gently from the center outwards until a smooth, glossy ganache forms. Be careful not to overmix, which can incorporate too much air.
6. 6

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to roll.
7. 7

   Prepare a shallow dish with unsweetened cocoa powder and edible silver dust (if using), mixed together.
8. 8

   Using a small scoop or two spoons, form the ganache into 1-inch balls.
9. 9

   Roll each ball in the cocoa-silver mixture until evenly coated.
10. 10

    Place the finished truffles in mini paper liners or on a parchment-lined tray.
11. 11

    Store in an airtight container in the refrigerator for up to one week. Serve chilled or at room temperature.