November 11, 2009
Photo by Rachael Brugger
2 cups semi-sweet chocolate chips
1/2 cup butter or margarine, softened
2 egg yolks
3 T. cream cheese
1/3 cup amaretto liqueur
1 cup finely chopped, toasted almonds (optional)
Melt chocolate chips in the top of a double boiler over low heat. Remove from heat and stir in butter, 1 tablespoon at a time. Add egg yolks to the mixture and beat well. (It will begin to thicken.) Add cream cheese and amaretto and mix until smooth. Cover and chill until firm, about 1 to 2 hours.
Shape mixture into 1 1/2-inch balls; roll in almonds or other topping of your choice.
To serve, pour about 2 tablespoons amaretto into a wine glass. Place truffle in the glass and top with whipped cream.
Makes 36 truffles.