4 oz Ghirardelli Semi-Sweet Chocolate 1/4 c Butter 1 tb Amaretto liqueur 1/2 c Finely chopped nuts
DIRECTIONS: Melt broken chocolate; remove from heat. Stir in Amaretto. Add butter, a tablespoon at a time, beating with a wire whip until smooth and creamy. Chill 5 to 10 minutes to firm mixture. Drop by teaspoon and roll into nuts. Keep truffles refrigerated until ready to serve.