Categories: Candies 
      Yield: 48 servings 
  
      5 oz Milk chocolate, chopped 
      4 oz Sweet baking chocolate, chop 
      1 oz Unsweetened choc, chopped 
    3/4 c  Whipping cream 
  3 1/2 ts Liqueur* 
      6 oz Sweet baking chocolate 
      1 tb Veg. Oil 
    1/3 c  Cocoa 
  
     Place first 3 chocolates  work bowl of food processor or blender; 
  finely chop chocolate. Heat cream to just simmering point. With 
  machine running, gradually add the cream, mixing until the chocolate 
  is melted. Scrape down sides of container to make sure all of the 
  chocolate is melted. Blend in liqueur. *Use whatever flavor liqueur 
  you wish; suggestions are: rasberry, almond, peppermint or orange 
  liqueurs. 
     Cover a cookie sheet with wax paper; butter paper. Spoon mixture 
  into a thin layer onto cookie sheet. Refrigerate until chocolate is 
  firm, about 30 minutes. Return to a work bowl or blender. Process 
  until light and fluffy, about 30 seconds. Spread on cookie sheet 
  again and refrigerate until choc. can be formed into balls, but is 
  not hard, about 20 minutes. Carefully shape inti 1-inch balls. Freeze 
  until firm.    Melt 6 ounces sweet baking chocolate in small heavy 
  saucepan over low heat. Dip frozen chocolate balls into melted 
  chocolate to coat. Place on wax paper-lined baking sheet. Sprinkle 
  lightly with cocoa. Keep frozen til ready to serve. Yeild 5 dozen. 
  Source: newpaper, newsletter Feb '90