16 oz. candi-quick chocolate
8 oz. semi sweet chocolate
1/2 c. unsweetened cocoa powder
1/2 c. heavy (whipping) cream
2 tbsp. unsalted butter
1 tbsp. champagne

Place semi sweet chocolate and cocoa in a food processor and grind until a fine powder. In small saucepan melt butter in cream with champagne. Do not boil. Pour butter and cream mixture over ground chocolate. Blend until smooth. Refrigerate at least 2 hours. Roll into 1 inch balls and cover with melted candi quick chocolate.