Truffles à la Paul

• 7 ounces dark chocolate 70% cocoa
• 5 tablespoons unsalted butter
• 4 teaspoons creme fraiche
• 4 ounces confectioner's sugar
• Optional: 2 tablesppons Grand Marnier, rum or kirsch

1. Melt chocolate in a double boiler, remove when melted
2. Add creme fraiche
3. Add confectioner's sugar
4. Stir until very smooth
5. Let rest in fridge overnight
6. Remove from refrigerator and let sit for 5 minutes
7. Either wet your hands or use a melon scoop to form small balls of chocolate. Roll in unswettened cocoa powder or sprinkles

Yields 24 truffles (standard size)