Mom's Chocolate Truffles

Makes a lot

decadent

ingredients

7 tablespoons unsalted butter
1 2/3 cup heavy cream
1 pound semi sweet chocolate (I use a mix of bittersweet and semi sweet, best quality)
2 tablespoons liqueur (Grand Marnier or Kahlua)
ground nuts and cocoa powder for dusting

directions

Melt butter in a saucepan over medium heat. Add cream, stirring constantly. Turn up heat to medium high and continue to stir until cream boils. Remove from heat. Add chocolate until melted. Continue stirring until mixture thickens. Add liqueur and mix well. Cover and refrigerate at least 2 hours. Stir mixture three to four times as it cools and hardens. Form truffles (scoop with a small melon baller). Roll into balls and roll balls in dusting. Refrigerate until ready to serve.