12 oz. bittersweet or semi-sweet chocolate, finely chopped
1 c. heavy cream
3 tbsp. liqueur
3 tbsp. unsweetened butter, softened

Unsweetened cocoa powder or powdered sugar for shaping.

Ground nuts, crushed Amaretto cookies and/or chocolate sprinkles, for coating, if desired.

Place the chocolate in a small bowl. In a medium saucepan over low heat, bring the cream to a boil; remove from the heat. Pour the cream over the chocolate, immersing it. Let stand for 1 minute, then beat smooth with a wire whisk. Beat in the liqueur, then the butter, until the mixture is completely smooth. Cover the bowl; refrigerate until the mixture is cold and firm enough to shape, about 3 or 4 hours.

Dust your hands with cocoa and/or powdered sugar, to prevent sticking and melting. Remove half the truffle mixture from the refrigerator; keep the remainder chilled. Working quickly, shape scant tablespoons of the truffle mixture into free-form balls; roll in your choice of coating(s). Place the truffles on a cookie sheet; refrigerate while rolling remaining mixture.

When truffles are firm, transfer to an airtight container with sheets of wax paper between the layers. Refrigerate for up to 3 weeks or freeze for up to 3 months. At serving and/or gift-giving time, re-roll truffles in coating, if desired. Place in tiny paper candy cups.