Ingredients
- 130 gr ghirardelli semi-sweet
- 65 gr nuts (finely chopped)
- 55 gr butter
- 16 ml amaretto liqueur
DIRECTIONS: 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 to 10 minutes to firm mixture. Drop by teaspoon and roll into nuts. Keep truffles refrigerated until ready to serve.