200 ml cream
3 tablespoons butter
300 g chocolate
3-4  tablespoons liqueur

Put butter and cream into a saucepan, heat until boiling and remove from
the stove. Put in chocolate and stir until totally melted. Add the 
liqueur and stir it in. Freeze and then cut into appropriate pieces.

I often add coffee: 2-3 tablespoons of instant coffee, dissolved in a
little bit of hot water, can be added to the cream/butter mix while heating.