Chocolate Marzipan Truffles

1. Combine butter and cream in a small heavy-based pan. Stir over low heat for one minute or until the butter has just melted and the mixture is almost boiling. Remove mixture from the heat. Add chocolate pieces and beat with a wooden spoon until chocolate has melted and mixture is smooth. Stir in liqueur and mix well.

2. Transfer truffle mixture to a small mixing bowl. Refrigerate uncovered for one hour, stirring occasionally. Remove truffle mixture from fridge. Using electric beaters, beat on high speed for one minute. Refrigerate another hour.

3. Knead marzipan 1-2 minutes or until soft. Divide into 28 pieces and roll each piece into a small ball. Take two level teaspoonfuls of chocolate truffle mixture and mould around each marzipan ball.

4. Roll balls in sifted cocoa powder or finely ground almonds. Truffles will keep in an airtight container in the fridge for up to three months.