MMMMM----- Recipe via Meal-Master (tm) v8.01
  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
      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