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Ingredients
- 1/2 c. Sugar
- 3 lrg Egg yolks
- 3/4 c. Whipping cream
- 8 ounce Semisweet chocolate, finely minced
- 2 Tbsp. Amaretto liqueur
- 1/2 c. Toasted almonds, finely minced
- 2 ounce Semisweet chocolate, grated
Directions
- Whisk sugar and yolks in medium bowl till thick. Bring cream to boil in heavy medium saucepan. Gradually whisk warm cream into yolk mix. Return mix to same saucepan and stir over medium-low heat till custard thickens and coats spoon, about 3 min (don't boil). Remove from heat.
- Add in chocolate to warm custard; stir till melted and smooth. Fold in amaretto. Cover and freeze till hard sufficient to shape, at least 3 hrs and up to 24 hrs.
- Using 1 tablespoonful mix per truffle, shape mix into rounds; roll some rounds in almonds and some in chocolate. Arrange in single layer in waxed paper-lined container. Freeze up to 1 month. Serve frzn.
- Makes about 30.
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