Truffle Cookies

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   Cover

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   your

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   working surface with waxed paper.

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   Using a hand grater,

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   grind

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   all

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   the solid chocolate into a bowl.

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   Do not use an electric appliance, because the rapid action would simply melt the

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   chocolate.

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    Line

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    a

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    baking sheet with heavy aluminum foil and grease well.

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    In a heavy saucepan, heat the cream.

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    When

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    it begins to boil, remove from heat and add the chocolate.

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    Cover and

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    let

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    stand about 6 minutes.

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    Mix thoroughly with a

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    wooden spoon until the chocolate is completely melted.

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    Add liqueur and salt and pour onto foil.

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    Refrigerate until cool and chocolate starts to firm, about 30 minutes.

No additional tips available.