Submitted by Brian Koster
Ingredients:
Boil Cream, Sugar, and Puree. Add the boiling Cream to Chocolate and mix with hand blender. Mix in Butter and Liquor. Pour into piping bag and rest until slightly cool on both sides of bag. Pipe into chocolate shells or, if desired, into balls onto parchment paper. For shells, wait a couple hours, at most, until firm enough to add a base of chocolate to the shells. For balls, chill until firm then roll into desired coating (Cocoa Powder works best).