Ingredients

• 12 ounces dark chocolate broken in pieces
• 1 cup heavy cream
• 5 tablespoons, unsalted butter at room temperature
• ¼ cup liqueur (or espresso or flavored syrup)
• 1 ½ pound dark couverture chocolate for dipping

Directions

1. In a medium size saucepan, scald the cream.  Remove from heat and immediately add the chocolate.  Stir until throughly melted and mixed in.
2. Add the unsalted butter and mix until thoroughly incorporated.   Add the liqueur and mix.
3. Place in a container and let set in refrigerator.
4. Remove from refrigerator and make into 1″ round balls.  Freeze for 10-15 minutes but no more than that, otherwise you increase the chance the chocolate shell will crack.
5. Line a baking sheet with wax paper.
6. Temper the couverture chocolate.   When ready, dip away!