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Amaretto Truffles

Source of Recipe


Adapted from the "Greenbrier Cookbook"






List of Ingredients



• 12 ounces good-quality semisweet chocolate
  
• 1 cup heavy cream
  
• 1 Tbsp amaretto liqueur
  
• 3/4 cup finely chopped almonds
  
• 1/2 cup unsweetened cocoa powder
  






Instructions



1. Chop chocolate finely and put it into a medium mixing bowl. Pour cream into a 2-cup glass measure. Microwave on medium-high 3 to 3-1/2 minutes or until cream just begins to simmer.
   
   
2. Pour cream over chocolate and let stand 1 minute. Using a wire whisk, beat vigorously until the chocolate is completely melted and the mixture is smooth. Add liqueur and whisk again until smooth. Cover ganache loosely with plastic wrap and refrigerate until firm, at least 6 hours or overnight.
   
   
3. Put almonds in a small bowl; put cocoa into another small bowl. Using your hands, shape 1 teaspoon of ganache into a ball. Make 36 truffles, rolling 18 in nuts and 18 in cocoa. Transfer to candy papers. Refrigerate truffles in an airtight container up to a week.
   
   Makes 36 truffles.