Almond Truffles

1. 1

   Bring cream to a boil over medium heat in a small saucepan. Remove from heat, and add chocolate. Let stand 5 minutes. Stir until mixture is smooth. Stir in liqueur. Transfer to a bowl, cover, and refrigerate 2 hours or until mixture is chilled.

2. 2

   Meanwhile, preheat oven to 350u00b0. Place almonds in a single layer in a shallow pan. Bake, stirring occasionally, 6 to 8 minutes or until lightly toasted and fragrant. Transfer to a plate; cool. Finely chop, and set aside.

3. 3

   Drop chilled chocolate mixture by rounded teaspoonfuls onto a wax paper-lined tray. Refrigerate 30 minutes. Remove from refrigerator and, working quickly, use your hands to shape chocolate into balls. Return to tray, and refrigerate 30 minutes.

4. 4

   Roll each ball in reserved almonds to coat. Place truffles on tray, and refrigerate at least 30 minutes or up to 3 days. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

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