3,9 / 10
ready in 2 h. 20 min.
Heat the cream in a pan just to a boil. Remove from the heat and stir in the chocolate until melted.
Pour into a bowl, stir in the liqueur, cover and chill for about 2 hours until firm.
Roll teaspoons of the mixture into small balls. If the mixture becomes too soft to roll, return to the refrigerator to firm up.
Roll the balls in the sparkling sugar and chill until required.