2 pounds of good quality chocolate
one quart of heavy cream
1/4 pound unsalted butter
1/3 cup liqueur of choice
cocoa powder
Melt chocolate and cream over a double boiler. Whisk in butter and liqueur. Continue to whisk as the mixture cools and thickens. Pour into quart containers and refrigerate. To serve, scoop out with melon baller, roll in powdered cocoa. Keep refrigerated until ready to serve.
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