Truffles came to mind.  Cream…Chocolate and Liqueur.  What’s not to love?

Chocolate Amaretto Truffles
Adapted from marthastewart.com
Makes 5 dozen

Ingredients:

• 12 ounces good quality semisweet chocolate, such as Lindt or Ghirardelli
• 1/2 cup heavy cream
• 2 Tablespoons Armagnac, (brandy or orange liqueur may be substituted)  I decided to use amaretto liqueur since I love almond and chocolate.
• 1/2 cup Dutch-process unsweetened cocoa, sifted

Directions:

1. Chop chocolate, and place in a bowl.  Bring cream to a boil in a small, heavy saucepan; pour over chocolate.  Let stand for 5 minutes; stir until smooth.  Stir in liqueur.  Refrigerate until firm, at least 3 hours or overnight.
2. Scoop up 1/2 teaspoon of chilled chocolate, and quickly roll into a ball.  Continue until mixture is used up.  Roll each truffle in cocoa to coat.  Chill until firm.  Store in an airtight container in the refrigerator for up to  weeks.

I decided to use chocolate chips because that’s what I had on hand. I would like to try this recipe with a high quality chocolate.  I poured the cream over the chocolate and was so excited that I only waited three minutes. When they say five, you should really wait that long. I stirred too early and some of the chocolate didn’t melt all the way.  For some reason, when it comes to chocolate I just can’t be patient.  I put the bowl over a pot of simmering water while stirring for a bit and that took care of the lumps.

I added the liqueur and then waited…

and waited… and waited.

After 3 hours passed I scooped them with a measuring spoon (since I don’t have a mini scoop yet) and rolled them into balls with my hands.  After coating them in cocoa powder, I placed them back in the fridge to harden.

I couldn’t resist and snuck one for a taste.  Amazing.  I decided that this will be one of the treats I am handing out to family and friends during the holidays.

I hope you enjoy them as much as I did!