8 oz chocolate sandwich cookies
3 oz unsweetened chocolate
1/3 cup softened butter
1 1/4 cups powdered suger
3 large egg yolks
1 tsp Chambord liqueur
Crumb cookies in blender, set aside. Melt chocolate over double boiler. Combine butter and powdered sugar, blend well. Beat egg yolks into butter-sugar mixture one at a time. Stir in chocolate and Chambord liqueur. Chill mixture, shape into 1/2-inch balls, roll in cookie crumbs.
Store in airtight container in cool, dry place or refrigerate.
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