Chocolate Truffles With Liqueur - cooking recipe

Ingredients

3 ounces semisweet chocolate
1 egg yolk
1 tablespoon butter, at room temperature (not margarine)
3 tablespoons liqueur (I particularly recommend Chambord, Baileys Irish Cream, Grand Marnier, Frangelico, and Sabra ( a ch)
2 tablespoons icing sugar, sifted through a sieve to remove lumps
unsweetened cocoa powder, for coating or rolling

Preparation

In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
Cover and refrigerate until firm enough to shape, about 1 hour.
Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.