Directions

1. Heat cream in a small pan until boiling, remove from heat and add 200g (7oz) chocolate then stir until melted.
   
   Stir in liqueur and butter, and mix until butter has melted. Pour into a bowl.
   
   Freeze for about 20 minutes or until firm enough to hold its shape.
   
   Using a melon baller, scoop out rounds, place onto non-stick baking paper and chill overnight.
   
   Roll a third in cocoa powder and a third in grated white chocolate. Dip a third into the remaining plain chocolate, melted.
   
   Leave to set and then remelt any chocolate remaining and drizzle over truffles.
   
   Place truffles in foil cases and store in the fridge.