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Amaretto Truffles
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12 (1 oz.) squares semi-sweet chocolate
1/2 cup butter
2 egg yolks
1/2 cup whipping cream
1/4 cup Amaretto
finely chopped almonds or cocoa
Melt the chocolate in the top of a double boiler. Remove from the heat, and add butter, stirring in 1 tbl. at a time. Beat the egg yolks until thick and lemon colored. Gradually stir about 1/4 of the hot mixture into yolks; add to the remaining hot mixture, stirring constantly. Stir in whipping cream and Amaretto. Return to the heat, and cook 1 minute or until mixture is thickened and smooth, stirring constantly.
Cover and refrigerate overnight or until firm enough to roll into balls. Roll truffles in almonds or cocoa. Keep refrigerated.
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