1/4 cup cream 35%
6 oz semisweet chocolate
1 tbsp butter
2 tbsp orange liqueur
6 more oz chocolate
Bring cream to boil over medium fire.
Remove from fire, add chocolate, butter and liqueur. Stir until
blended.
Freeze for 1-2 hours until small balls can be formed.
Freeze balls for 20 minutes.
Melt in a double boiler the other 6 oz chocolate and roll balls
in it.
Place on a cookie sheet covered with wax paper.
If any melted chocolate is left over, drip over the balls.
Freeze until hard.
Note: Bittersweet chocolate is preferable to the semisweet
variety.