2 pounds of Belgian chocolate (or any brand of good quality chocolate) one

quart of heavy cream 1/4 lb. unsalted butter 1/3 C liqueur of choice
cocoa powder

Serves 4 (just kidding…. this makes over 2lbs. of truffles, but they are

incredibly addictive)

Melt chocolate and cream over a double boiler. Whisk in butter and liqueur.

Continue to whisk as the mixture cools and thickens. Pour into quart

containers and refrigerate. To serve, scoop out with melon baller, roll in

powdered cocoa.

Tags: chocolate, Chocolate Recipes, Chocolate Truffles, Recipes