Step 1

In a medium to large bowl add the cream, butter and chopped chocolate, place the bowl over a small pot of boiling water (make sure the water doesn't touch the bottom of the bowl) heat on low/medium heat and stir until smooth. Remove the bowl from the pot and heat and let it cool to room temperature, then add the Chocolate Liqueur and stir to combine.

Step 2

Cover the bowl with plastic wrap and refrigerate for at least one to two hours or until firm. Using a small ice cream scoop or a teaspoon, form into small balls (golfball size or a bit smaller).Place on a parchment paper lined cookie sheet and refrigerate 30 minutes.

Step 3

Melt the chocolate and the butter, stir until smooth, let cool to room temperature but still easy to stir. Using a fork, dip the chocolate balls in the melted chocolate place back on the parchment paper lined cookie sheet and immediately sprinkle with some chopped nuts or coconut (or your choice of topping).

Step 4

Refrigerate for about 20-30 minutes before serving. Enjoy!