Chocolate truffles

Method

• step 1

  Melt the chocolate to bain-marie.

• step 2

  Combine cream, icing sugar and vanilla, bring to boil over low heat. Stir in chocolate and add the butter.

• step 3

  Add also the almonds and the liqueur. Cover and refrigerate until firm (about 30-40 mins).

• step 4

  Roll 1 teaspoon of mixture into a ball, roll the truffle in cocoa powder and place it on a small paper's cup. Repeat with the remaining mixture and cocoa and more cups. Refrigerate the truffles.

• step 5

  Truffles can be made 3 days ahead.