1/4 cup wipping cream
2 tbsp. Grand Marnier liqueur
(May also use Kahlua or Amaretto instead)
6 oz. sweet chocolate broken up
4 tbsp. sweet butter, softened
Unsweetened cocoa

Boil cream in saucepan until reduced to 2 tbsp. Remove from heat and stir in liqueur and chocolate. Return to heat and stir until chocolate has melted. Whisk in the butter or marg. and pour into a shallow bowl. Refriderate about 1 hour until firm. Scoop chocolate with teaspoon and shape into 1 inch balls. Roll the balls in unsweetened cocoa. Let stand at room temperature for 30 minutes. Store covered in fridge.
 
 
 
 
 
 
 

AND/OR:
 

14 squares semisweet chocolate, cut into small pieces
4 squares unsweetened chocolate, cut into small pieces
1 cup heavy cream
1/2 cup butter cut into small pieces
1/2 cup coconut liqueur
1/4 cup pistachios shelled and chopped fine
1/4 cup flaked coconut
1 1/2 tbsp. confectioners sugar
1 tbsp. unsweetened cocoa powder
 

In saucepan over medium heat bring cream to a boil stirring occasionally.  Remove from heat and stir in chocolate pieces until melted. Stir in the butter and then the liqueur until well blended and smooth. Pour into bowl and refridgerate 4 hours.  On wax paper - put crushed pistachios on one , coconut flakes on another, confectioners sugar on another and cocoa on another - drop the chocolate mix by teaspoon into one of the piles and roll into balls covering with the toppings. Place on wax paper lined baking sheet and chill until firm.
 
 
 

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