1.   Beat eggs, sugar and liqueur in a large heatproof mixing bowl.

2.   For Truffles, in a small heatproof bowl set over a pan of simmering water, combine chocolate, cream and butter.

3.   In a medium heatproof bowl, combine chocolate and butter and set over a pan of simmering water.

4.   In a small heatproof bowl, combine the gelatin and water and set aside.

5.   In a medium heatproof bowl set over a pan of gently simmering water, melt chocolate and butter, stirring occasionally.

6.   In a small heatproof bowl set over a pan of simmering water, melt together chocolate and butter.

7.   Measure tapioca flour into a large heatproof mixing bowl.

8.   Meanwhile, in a large heatproof bowl, whisk together tahini, honey, cornstarch and egg yolks.

9.   Place a colander over a medium heatproof bowl, and pour in contents of saucepan.

10.   Place chocolate in a heatproof bowl or top of a double boiler over barely simmering water and allow to melt completely.