Recipe: Chocolate Truffles

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

Makes over 2lbs. of truffles
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.