1 pound of semi-sweet chocolate chunks
1 cup heavy cream (8 ounces)
2 tablespoons sugar (1 ounce)
2 tablespoon butter (1 ounce)
Combine cream, sugar and butter in a heavy saucepan and bring to a boil. Cool 5 minutes then add chocolate. Mix until chocolate is melted. You can add 1 ounce of liquer such as Kirshwasser, Rum, brandy or any liqueur you prefer at this time. Cover and refrigerate 4 hours. Remove from refrigerator and mix 2 minutes on medium speed before piping into chocolates.