Ingredients:

1 lb. (500 grams) of semi-sweet chocolate
1/2 cup of whipping cream
1/2 cup unsalted butter
1/4 cup of your favourite liqueur

Heat whipping cream and butter over medium heat to just before boiling.
Stir with a wisk continuously.
Remove from heat.
Break up chocolate into smaller pieces and add to cream/butter mixture.
Continue stirring until all choclate has melted.
Gradually add in liqueur.
Transfer to bowl and cool in refrigerator (4 hours of overnight).
Scoop out spoon size portions and roll into balls between palms.
Roll truffles in cocoa, cinnamon, shredded coconut or icing sugar.
Enjoy!