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
Procedures
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.
