Pound Cake Truffles - cooking recipe

Ingredients

1 sara lee poundcake (thawed)
6 1/2 tablespoons granulated sugar
2 tablespoons softened butter
2 tablespoons unsweetened dutch cocoa (I used Hershey's)
3 teaspoons Amaretto
2 tablespoons toasted almonds
7 ounces good quality milk chocolate (I used Hershey's)

Preparation

Melt chocolate in bowl over saucepan of hot water.
Break up pound cake and place in kitchen mixer.
Add sugar, cocoa, butter, almonds and Amaretto and mix until completely smooth.
Roll mixture into small balls.
Roll balls in chocolate with your hands and place on kitchen paper.
When all the balls are completed start again and re-coat all balls.
Store in airtight container.