Try this cream liqueur chocolate truffle recipe.
Ingredients
250ml cream
75g butter
500g dark chocolate, chopped
35ml Cream Liqueur
50g finely ground almonds
50g cocoa powder
Method
Heat the cream and butter in a pot until boiling. Remove from the heat, then add the dark chocolate and Cream Liqueur then stir until the chocolate has completely melted.
Transfer mixture to a bowl, then refrigerate until the ganache has set. Once set, scoop teaspoonfuls of the ganache and roll into balls. Roll half of the truffles into cocoa powder and the other half into cocoa powder. Keep refrigerated until ready to serve.