- Yield: 3 dozen
- 12ounces semisweet chocolate, finely chopped
- 1cup whipping cream
- 1tablespoon amaretto
- 1/2cup baking cocoa
- 3/4cup finely chopped almonds, lightly toasted
- Place the chocolate in a medium bowl. Bring the cream to a boil in a saucepan. Pour over the chocolate. Let stand for 1 minute. Whisk vigorously until the chocolate melts completely and the mixture is smooth. Add the amaretto and whisk until smooth. Refreigerate, loosely covered with plastic wrap, for 6 to 10 hours or until frim.
- Remove the chocolate mixture from the refrigerator and let stand at room temperature for 15 minutes. Place the baking cocoa and almonds in separate shallow bowls.
- Scoop out a small amount of the chocolate mixture with a melon baller or small teaspoon for each truffle. Rott the truffles into small balls with your hands; the balls should not be perfectly smooth so they resemble real truffles.
- Roll half the truffles in the baking cocoa, shaking off any excess cocoa. Roll the other half in the almonds, pressing them lightly into the surface to adhere. Tranfer the coated truffles to a tray.
- Store in a tightly covered container in a cool, dry place for up to 1 week. Do not store in the refrigerator. If the cocoa coating absorbs into the truffles, dust with more cocoa before serving.
Note: May substitute Cognac, Grand Marnier, framboise or other flavored liqueurs for the amaretto.
Recipe reprinted with permission from the Junior League of Parkersburg’s Everything But The Entree (the Junior League of Parkersburg, West Virginia, 1999).