Ingredients
2 lb. chocolate, good quality
1 qt. heavy cream
1/4 lb. unsalted butter
1/3 cup liqueur , of choice
Cocoa powder, as desired
Preparation
Melt chocolate and cream over a double boiler.
Whisk in butter and liqueur, until the mixture cools and thickens.
Pour into quart containers and refrigerate until firm.
Scoop out with a melon baller and roll the balls in powdered cocoa. Keep refrigerated until ready to serve.
