Ingredients
1 lb. semi-sweet chocolate chips
3/4 c. whipping cream
1 Tbsp. liqueur such as Amaretto, Kahlua or Grand Marnier® etc.
1/2 c. toasted chopped nuts (almonds, pistachios or pecans)
Directions
In a 2 1/2 qt. Sauce Pan, heat the whipping cream and liqueur to a boil. Remove from the heat. Add the chocolate chips and stir until the chocolate is completely melted. Pour the mixture into a Jelly Roll Pan and refrigerate for 24 hours. When the chocolate mixture is firm, scoop out with a teaspoon and form into a small ball in the palm of your hand. Roll the truffle in chopped nuts. Place in small paper confectioner’s cups.