2 3/4 lb Bittersweet chocolate
2 c  Heavy cream
2 oz Orange liqueur
2 oz Almond liqueur
1 ts Vanilla extract
6 oz Softened unsweetened butter
1/4 c  Cocoa powder
Parchment paper
1 lb Dark bakers chocolate
Melted white chocolate
(optional)

Shave chocolate into tiny pieces; set aside. In a large saucepan,
blend together cream, liqueurs and vanilla and heat until the cream
begins to scald; remove from heat. Add the chocolate pieces and whisk
for 2 to 3 minutes or until the ganache is satiny and smooth, with no
lumps of cream or chocolate. Transfer ganache to a bowl and allow to
cool (at room temperature) below 90 degrees. Cut butter into small
pieces and add, piece by piece, to the ganache, stirring well. Allow
ganache to cool and become somewhat firm. Line a baking pan with
parchment paper. Using a SMALL ice cream scoop, shape ganache into
mounds and place them on the parchment. Refrigerate until set. Dust
hands with cocoa powder; shape each mound into uniformly-shaped balls
and refrigerate.

Melt chocolate in a double boiler. Arrange two sheets of parchment
paper on work surface. Drop a truffle into melted chocolate, retrieve
with fork and tap the truffle 4 or 5 times against the surface of the
chocolate to get rid of the excess. Then scrape the sides of the pan
with the fork and drag the fork (with the truffle on it) across one
sheet of parchment paper to remove more chocolate. Place the finished
truffle on the clean parchment; repeat with remaining truffles. If
desired, use melted white chocolate to pipe designs onto tops of
truffles.