Chocolate Amaretto Truffles - cooking recipe

Ingredients

2 (4 oz. each) bars German sweet chocolate
1/4 c. Amaretto liqueur
1 tsp. instant Espresso, dissolved in 2 Tbsp. boiling water
1/2 c. unsalted butter, cut up and chilled
1 Tbsp. vanilla extract
1/2 c. sifted cocoa powder

Preparation

Melt chocolate with Amaretto and Espresso in top of double boiler over simmering water.
Stir until smooth.
Remove top from double boiler from heat.
Whisk in butter 1 tablespoon at a time until smooth.
Add vanilla.
Cover and refrigerate until firm, about 3 hours.
Scoop mixture into rough round shapes.
Roll in cocoa and place in paper cups.
Store in refrigerator up to 3 days.
Makes 3 dozen.