Yield: 15 servings
|4 ounces||Ghirardelli semi-sweet chocolate|
|1 tablespoon||Amaretto liqueur|
|½ cup||Nuts finely chopped|
Melt broken chocolate, remove from heat. Stir in Amaretto. Add butter, a tablespoon at a time, beating with a wire whip until smooth and creamy.
Chill 5-10 minutes to firm mixture. Drop by teaspoon and roll into nuts.
Keep truffles refrigerated until ready for use.
Source: Recipes from Ghirardelli Chocolate Company of San Fransciso