Chocolate Truffles

ingredients

1 Cup of heavy cream
2 tablespoons of butter
16 oz of chopped semisweet or bittersweet chocolate (I used Scharffenberger 62%)
2 tablespoons of Liqueur (I used Chambord) you can use any flavored liqueur

directions

Heat cream and butter in a saucepan until it comes to a roiling boil. Remove the cream from the heat and pour over the chocolate in a bowl and allow the chocolate to melt until smooth. Add in the liqueur and spread mixture out on a parchment lined pan or in a bowl. Leave in a cool place uncovered for 24 hours in the fridge for up to an hour. To make the truffles, pull off a quarter size piece from the tray or bowl and roll into a bowl. Roll in your coating of choice which can be cocoa powder, chopped nuts or in tempered chocolate.

Source: Katie