Ingredients
8 ounces good-quality semisweet chocolate or bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons liqueur such as Cognac or Grand Marnier or plain vanilla extract
1/2 cup unsweetened cocoa, sifted
Preparation
Heat cream but do not boil. Pour over choclate to melt chocolate. Stir until smooth. Once choclate is melted and smooth, chill until firm. Make into balls, and roll in cocoa powder to dip in chocolate. Which ever your preference. Rolling in cocoa is easier.
