3/4 cup Whipping cream
1/4 cup Butter
1/4 cup Orange liqueur
7 oz Semi sweet chocolate
DIPPING
8 oz Unsweetened chocolate
Combine cream and butter. Bring to a boil over medium heat. Remove from heat; add liqueur and chocolate. Stir until chocolate is entirely melted. chill mixture until firm enough to handle, about 3-4 hours. Using a teaspoon, form and roll mixture into small balls. Chill for another hour.
Partially melt chocolate. Then place chocolate over saucepan of lukewarm water (approx 88F) Place chilled truffle on a fork. Dip into chocolate; gently scrape away excess chocolate from under tines of fork. Place on waxed paper lined trays. Chill until chocolate is set.