Place the chocolate chips in a heatproof bowl.

In a small saucepan, heat the butter, heavy cream and egg liquor over medium heat until just boiling.

Remove the pan from the stove and slowly pour the mixture over the chocolate chips.

Let stand for 2 minutes, then whisk to combine the liquid with the melted chocolate chips.

Cover the bowl with plastic wrap and place in the fridge for at least 3 hours or until mixture become firm.

Place a layer of nonpareils on a flat plate.

Remove the truffle mixture from the refrigerator and use a teaspoon or melon baller to portion out the truffles.

Roll each truffle between your hands to create egg shapes, then roll the truffle in the nonpareils.

Set aside on a separate serving plate.

Repeat until you have used up the truffle mixture.

Place the plate with the finished truffles in the refrigerator until ready to serve or box them up for a gift.