Makes about 2 doz. chocolates.

2/3 C heavy cream 3 T butter or margarine cut into chunks
2 T sugar 1 T orange, almond, coffee or any other liqueur
2 pkgs sweet chocolate broken into chunks ( I use Bakers )
Unsweetened cocoa powder

Range top: Bring cream, butter and sugar to a full boil over medium heat, stirring constantly. Remove from heat after mixture reaches rolling boil. Immediately add liqueur and chocolate, stir until mixture is smooth. Chill until firm enough to handle. ( I wear plastic gloves ). Shape into 1" balls and roll in unsweetened cocoa. Store covered in refrigerator. 

CC Member kakalina's Note: I have tried rum flavoring with a very good results. I have also rolled them in crushed nuts or frest coconut for variety.
I have also dipped the rolled ganache into candy chocolate for more of a "fancy chocolate" look and feel. 
 

CC Member CowPrincess's Note: A tip: use one hand to pick up and roll the ganache, and drop into the cocoa, and use your "clean" hand to roll in the cocoa and place on the plate. Otherwise your hands get VERY messy, and you have goop and cocoa mixed on both your hands, and a messy-looking end result.

The chef onboard converted the recipe to american standards for me, and in amounts for less than several hundred .
 

Cruise Critic Member: kakalina