Double Chocolate Truffles
- 1/2 cup whipping cream
- 1 tbsp butter or margarine
- 4 bars (1 oz) Hershey's semi-sweet baking chocolate, broken into pieces
- 1 Hershey's milk chocolate bar (7 oz), broken into pieces
- 1 tbsp amaretto or 1/2 tsp almond extract
- ground almonds
In small saucepan, combine whipping cream and butter. Cook over medium heat, stirring constantly, just until mixture is very hot. Do not boil. Remove from heat; add chocolate, chocolate bar pieces and liqueur. Stir with whisk until smooth. Press plastic wrap directly onto surface; cool several hours or until mixture is firm enough to handle. Shape into 1-inch balls; roll in almonds to coat. Refrigerate until firm, about 2 hours. Store in tightly covered container in refrigerator.