1 cup bittersweet or semisweet chocolate, cut into small pieces
¾ cup heavy cream
¼ cup (1/2 ounce) unsalted butter
½ cup Grand Marnier
32 fresh raspberries, optional
Cocoa powder, for coating
In a small heatproof bowl or double boiler set over but not touching simmering water, combine the chocolate, cream, and butter. When the chocolate has almost melted, remove the bowl from the heat and stir the mixture until smooth. Stir in the Grand Marnier, cover the bowl and refrigerate, stirring occasionally, until the mixture is thick enough to mound on a spoon, about 1 hour. Line a baking tray with waxed or parchment paper. Using two spoons scoop a level teaspoon of the mixture, drop in a blueberry or raspberry and scoop between two spoons until a roundish shape. Put the baking tray in the refrigerator and chill the truffles until firm, about 30 minutes. Spread some cocoa powder in a bowl. Quickly roll each truffle between your hands to give it a spherical shape, and then roll it in the cocoa to coat it. Transfer to a plate and store in a cool place, the fridge or even the freezer, until serving.