1 cup (250 mL) 35% cream
10 ounces (280 g) bittersweet chocolate, chopped
3 tablespoons (45 mL) unsalted butter, cut into small pieces
3 tablespoons (45 mL) caramel-flavoured coffee liqueur
14 ounces (400 g) bittersweet chocolate, melted
Finely grated milk, white or dark chocolate or toasted finely chopped nuts for decorating
Scald the cream in a sauce pan over medium high heat, and remove from the heat just before it boils. Stir in the 10 ounces (280 g) of chocolate and butter until melted, and then stir in the coffee liqueur. Strain into a bowl, let cool to room temperature, cover with plastic wrap and refrigerate for 4 hours or overnight.
Line a baking tray with parchment paper. Using a small ice cream scoop or melon baller, scrape the chocolate into 20 large or 30 medium-size balls and set them on the tray.
Dipping the scoop in hot water occasionally will help prevent the chocolate ganache from sticking and help it release easily.
Freeze the ganache balls for 1 hour; meanwhile, melt the 14 ounces of chocolate over a double boiler. Using a fork, dip the truffles one at a time into the chocolate and shake off the excess. Before the chocolate sets, roll the truffles in finely grated chocolate or finely chopped toasted nuts, then place back on the baking tray to set up.
Refrigerate in an airtight container for up to 10 days or freeze them for up to 2 months.