Heat butter in a small saucepan
until very hot and bubbly
(be careful not to let it burn).
Remove from heat and add the chocolate.
Stir constantly until smooth and melted.
Set aside.

In a large bowl, beat egg yolks until foamy.
Beat in the sugar gradually,
add extract and liquer and
continue to beat until thick.
With mixer on slow to medium speed,
gradually beat in the melted chocolate mixture.
Beat until smooth and well mixed.
Cover with plastic wrap and refrigerate
for at least thirty minutes or until firm.

Coatings (place in separate bowls):
Toasted coconut
chopped nuts
unsweetened cocoa
powdered chocolate
crushed Oreo Cookies

Scoop out a teaspoon full of the
truffle mixture and, using your fingers,
roll it into a ball.
Work quickly as the heat of your hand
will quickly start melting the chocolate.
Drop ball in the coating bowl.
Repeat the process until there are
4 or 5 balls in the coating bowl.
Gently roll the truffles in the coating
mixture and a sheet of waxed paper.

Wrap truffles in an airtight container and
store in the refrigerator for up to ten days
or in the freezer for up to a month.
Makes about 30 truffles.