1 lb. semi-sweet chocolate chips
3/4 c. heavy whipping cream
1 Tbsp. liqueur such as amaretto, Kahlua or Grand Marnier, etc.
1/2 c. chopped nuts, toasted (almonds, pistachios or pecans)
In a 2.5-qt. sauce pan, heat the whipping cream and liqueur to a simmer. Remove from the heat.
Add the chocolate chips and allow to stand for 2 - 3 minutes. 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 confectioners’ cups.