Instructions: Chop the chocolate and place in the top of a double boiler over barely simmering water. Add the butter and cook, stirring, until melted together.

Beat in the cream and stir until smooth. Cook for 1 minute. Beat in the liqueur.

Transfer the mixture to a bowl. Cover. Refrigerate until firm.

Using a spoon or melon batter, shape the chocolate mixture into 1 inch balls. Roll in cocoa.

ALMOND TRUFFLES: Add 1/2 cup ground toasted almonds to the chocolate mixture and us Amaretto instead of Grand Marnier. Roll the truffles in ground toasted almonds instead of cocoa.

HAZELNUT TRUFFLES: Add 1/2 cup ground toasted hazelnuts to the chocolate mixture and use Frangelico instead of Grand Marnier. Roll the truffles in ground toasted hazelnuts.

MOCHA TRUFFLES: Use 1 tbsp. dark rum and 1 tbsp. coffee liqueur instead of Grand Marnier. Roll the truffles in sifted icing sugar.

COGNAC TRUFFLES: Use Cognac instead of Grand Marnier. Roll in cocoa.

Yield: 4 dozen

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