Chocolate Anise Truffles

• 2 cups semi-sweet chocolate
• 1/2 cup butter
• 1/4 cup anise liqueur
• 2 cups pulverized anisette cookies

In a double boiler melt the chocolate, constantly stirring with a wooden spoon. When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts. Continue to stir for another minute until it is well mixed and smooth.
 
Add in the liqueur and stir until well mixed, then sprinkle in the pulverized anisette cookies (a little at a time, as sometimes it takes less) until the mixture is slightly thickened but still smooth. (You want the mixture to remain as a thick sauce at this point.)
 
When you have thoroughly mixed in the cookies, rest the top of your double boiler in a bucket of ice and WHISK the truffle mixture slowly until it has cooled (about 15 minutes). Do not stop whisking or the butter and liqueur will separate out of the chocolate-anisette.
 
When the sauce is completely cooled it should have a soft, but solid, consistency which you can then spoon out and form into truffles and coat with chocolate powder or powdered sugar.