4 oz. bar bittersweet chocolate
2 tbsp. heavy whipping cream
1 1/2 - 2 tbsp. any flavor liqueur

In double boiler, melt broken chocolate, stirring constantly (or microwave 2 1/2 to 3 minutes on medium). Remove chocolate from heat; blend in butter. Stir in cream then liqueur. Combine with chopped nuts, if desired. Chill for 10 to 15 minutes, stirring frequently until thick enough to hold a shape. Drop by heaping teaspoons. Then put on a foil lined baking pan. Shape round if desired. Cover and chill at least 2 hours to set truffles; repeat recipe using liqueur such as Mariner, amaretto, kahlua, creme de menthe. Makes 12 truffles.