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1
In a large, heavy bottomed saucepan, heat the cream over medium heat until it just begins to simmer, about 5 minutes.
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2
Add the chocolate.
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3
With a wooden spoon, stir until the chocolate melts and the mixture is smooth, about 5 minutes.
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4
Add the butter and stir to melt completely.
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5
Add the liqueur and mix well.
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6
Line a baking sheet with parchment or waxed paper.
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7
Pour the chocolate into the pan, spreading it evenly with a wooden spoon.
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8
Let it cool completely, then refrigerate until it sets.
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9
Remove the chocolate from the parchment paper, break it into pieces, and put it in the bowl of an electric mixer fitted with a wire whisk.
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10
Beat at low speed for 1 minute, then increase the speed to medium and beat until it is creamy and smooth.
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11
Transfer the mixture to a pastry bag without a tip.
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12
Pipe out 1/2-ounce truffles, each about the size of a walnut, onto a sheet of parchment paper.
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13
Refrigerate the truffles for 4 hours.
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14
Use a four-prong fork to dip, then tip the truffles onto a sheet of parchment paper.
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15
Avoid touching the dipped candies while they set.
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16
If the truffles have not set in 15 minutes, then put in the refrigerator until set.
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17
After they set, put them in paper candy cups and store between sheets of parchment paper.
