Combine the Heavy Cream and Mango paste in a microwave safe container. Heat this mixture in microwave until you reach a boil. (If you prefer, this can be done in a pot on stove).
Add the pear liqueur to the cream mixture and return to boil once more.
Pour boiling cream mixture over chocolate.
Allow to sit for a minute before stirring. This will allow the chocolate to begin melting, thus resulting in a smoother ganache.
Begin stirring with a spatula in small circles, gradually getting larger until the ganache is evenly combined. Be careful not to over stir, as this can cause breaking of the ganache.
Once your ganache has reached a temp of 31°C, you can fill a piping bag or squeeze bottle and begin filling your truffle shells. As dark chocolate has a working temp of 32°C, it is a good practice to have your ganache a degree below to avoid melting your shell.
Fill your truffle shells just to the opening. Allow to cool.
Seal the opening with tempered chocolate. Once set, using gloves, dip your gloves into the tempered chocolate and hand roll the truffles giving a rustic finish.
You can garnish the truffle with a piece of dried mango, or sugar sprinkles, etc...