These little jewels are wonderful for festive gifts and parties. Creamy chocolate center highlighted by dark chocolate liqueur, then rolled in cocoa powder. You can definitely be creative with the inside additions (ie nuts, raspberry flavoring, etc.) and also with the outside coating. For instance, consider dusting with edible glitter for a sparkling bling effect from

1 pint heavy whipping cream
1/2 tablespoon butter
1 pound dark chocolate, finely chopped
1 teaspoon strong espresso
Dash salt
1/2 cup Godiva® Dark Chocolate Liqueur
Cocoa powder

Place cream and butter in pot and bring to a rolling boil. Remove from heat add dark chocolate. Let set for 45 seconds and then stir until chocolate has melted completely into the cream. Let cool. (Put into refrigerator to cool faster.) When cool, mix with a beater until smooth. Add espresso, salt, vanilla, liqueur and mix again until smooth. Refrigerate until the mixture has become solid enough to scoop, at least 4 hours. (Whisk to help firm up if needed.) Scoop out small balls and roll in cocoa powder. Keep cool.
Chef Robert Teddy