Created by French-Tart on September 15, 2011
Step 1: Heat cream in a small pan until boiling, remove from heat and add chocolate pieces, stirring until melted.
Step 2: Stir in liqueur and butter, and mix until butter has melted. Pour into a bowl and place in the freezer for about half and hour or until the mixture is firm enough to hold its shape. Using a melon ball scoop or a teaspoon, scoop out rounds and gently roll the truffles in cocoa powder.
Step 3: Place in small paper cases and decorate with nuts or crystallised flowers of you wish. Store in the fridge for up to 5 days.