Double Chocolate Truffles

By hazelljbmh

Ingredients

• 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

Preparation

Step 1

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.