Chocolate Amaretto Truffles

Four ingredients. Thirty minutes. Truffles that taste like they came from a Parisian chocolatier.

Melted semi-sweet chocolate gets a splash of Amaretto liqueur, then butter is beaten in tablespoon by tablespoon until the mixture turns glossy and smooth. A quick chill firms it up just enough to roll into bite-sized balls, then each one gets a coat of finely chopped nuts.

Keep them refrigerated until serving. They soften on the tongue with that gorgeous almond-liqueur warmth right behind the chocolate. Pile them on a pretty plate and watch them vanish.

Chef Tips

• Add the butter one tablespoon at a time and whisk thoroughly between additions for the smoothest, creamiest texture
• Chill the mixture just 5-10 minutes; too long and it becomes impossible to scoop and roll
• Wet your hands slightly before rolling to prevent sticking
• Try rolling some in cocoa powder and some in chopped nuts for a mixed truffle box presentation