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.
