Other liqueurs can be used in place of raspberry liqueur, but raspberry and chocolate make a special combination. These freeze well (well wrapped) for a few months. They should only be kept in the refrigerator for up to one week.

12 ounces bittersweet chocolate
1/2 cup whipping cream
1/3 cup unsalted butter
1/2 cup icing sugar, sifted
4 egg yolks
1/4 cup Chambord or other raspberry liqueur or eau de vie
1/2 cup cocoa, sifted
1/2 cup icing sugar, sifted
1/2 cup finely chopped almonds or hazelnuts

Melt the chocolate with the cream and butter over very low heat.

Stir in 1/2 cup icing sugar and the egg yolks and beat until smooth.

Add the Chambord and refrigerate until firm.

Roll the chocolate into bite-size balls. Roll one-third of the truffles in cocoa, one-third in 1/2 cup icing sugar and one-third in nuts. Place in little paper cups and refrigerate or freeze. Serve chilled.