1 pound good quality chocolate*
1 cup heavy (or whipping) cream
4 tablespoons butter, at room temperature and cubed
¼ cup liqueur, optional**
Place chocolate in a medium size microwaveable bowl. Heat cream over medium low heat until it starts to boil and immediately pour over chocolate. Let sit for 3 minutes, then stir until all chocolate is melted.
Gradually stir in butter until it is all added and melted. Add liqueur, if using and stir until completely incorporated.
Cover with plastic wrap touching the top of the chocolate and allow to cool on counter for several hours. Place in refrigerator overnight.
Using a melon baller or small scoop, create small balls of chocolate and place on a wax paper lined baking sheet. Once all chocolate has been scooped, return to refrigerator for 30 minutes.
Remove from refrigerator and mold into balls, rolling between your hands. Roll in desired coatings: finely chopped nuts, sprinkles, cocoa powder (try mixing in a little cayenne pepper), powdered sugar, coconut (toasted or sweetened) or colored sugars.
Refrigerate for up to one month.
*Use a good bittersweet, dark or semi sweet chocolate. If using block chocolate, cut into small chips, or use prepared chips.
**Ideas for liqueur: Cointreau or Grand Marnier (orange), coffee liqueur, Frangelico, Chambord, Malibu Rum, etc. Just use your imagination!