Prep Time: 3 hours, 00 minutes
Ingredients:
- 6 ounces bittersweet chocolate, chopped
- 1/3 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon Amaretto
- 4 ounces milk chocolate
- Unsweetened cocoa
Preparation:
Place chocolate in stainless steel bowl. Combine the cream and butter in saucepan. Bring to a boil. Pour over chocolate. Add Amaretto and stir until smooth. Chill in the refrigerator for 1 to 2 hours or until set.Shape the chilled mixture into 1-inch balls, rolling with the palms of your hands, and set aside on waxed paper. Chill for 1 hour. Melt milk chocolate. Dip the chocolate balls into milk chocolate and, immediately, roll each in cocoa. Refrigerate for 2 to 3 hours or until chocolate hardens. Store in an airtight container. Use waxed paper, if necessary, to separate layers.
Makes 12 truffles.
