Boil the cream until it thickens. Add the chocolate (broken so it melts faster) and heat until melted. Add butter and stir till melted and mixed. Then whisk in 3 tablespoons of your favorite liqueur, pour into a bowl and chill. Stir several times during the chilling process, and when the stuff is firm, shape it into balls and roll in cocoa, or whatever strikes your fancy. I made: Kahlua dipped in chocolate Drambuie rolled in cocoa mint/Baileys rolled in powdered sugar Frangelico rolled in chopped nuts Rum rolled in granulated sugar with cinnamon. Store them in the fridge, and bring them out shortly before serving to soften up some.