Melt 6 squares chocolate and 1 tb butter in a sauce pan over low
heat, stirring constantly. Using a teaspoon spread chocolate
mixture over the inside of thirty paper bonbon cups, covering the
entire surface. Chill to firm the cups, about 1 hour. Carefully
peel off the paper. Serve at once or store in freezer.
Beat unsalted butter with egg yolk. Gradually add sugar, blending
well. Stir in chocolate (melted), liqueur, vanilla, and rind. Chill
until firm enough to handle then spoon into cups.
