Step 1

In a small heavy saucepan, heat the cream over medium heat until hot but not boiling. Remove the pan from the heat and add the Chambord and chocolate. Set aside for 2 minutes then whisk until smooth. Pour the mixture (ganache) into a shallow dish, cover, and refrigerate for about 1 hour, or until set.

Step 2

Dip a 2.5cm melon baller into a cup of hot water, shake off the excess water, and scoop out the ganache to form a small ball. (Dipping the baller into hot water makes it easier to scoop up the ganache and release the truffle.) Transfer the truffle to a baking tray lined with baking paper. Repeat to form the remaining truffles, dipping the baller into the hot water as needed. Refrigerate for about 20 minutes, or until the truffles are firm.

Step 3

Roll the truffles between your palms to shape, then coat the truffles in the cocoa powder, shaking off any excess cocoa. Serve the truffles or transfer them to a container, cover, and refrigerate. Let stand at room temperature for about 10 minutes before serving.