Mark Gray’s Truffles

• 1 cup heavy cream
• 1 pound chopped or premelted dark chocolate (not unsweetened)
• ½

Bring the cream to a violent boil, reduce the heat, and add the chopped or melted chocolate. Stir until smooth and remove from heat. While warm, add the liqueur. Allow the mixture to reach room temperature, 8 to 24 hours. Do not refrigerate.

Line a sheet pan with p