Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  white chocolate
  2        tablespoons  unsalted butter
     1/3           cup  heavy cream
  1 1/2    tablespoons  amaretto liqueur
     1/2           cup  finely chopped toasted almonds
  8             ounces  semi-sweet chocolate
  2        tablespoons  unsalted butter
     1/2           cup  creme fraiche or heavy cream
  2        tablespoons  amaretto liqueur
  50             grams  almond praline -- (1/4 cup), (50 to
                        -- 60)
  1              pound  semi-sweet chocolate for dipping

Preparation:

Bring the 1/3 cup cream or creme fraiche to a simmer and turn off heat. Add the finely chopped white chocolate and then add the butter. Stir in the nuts and cream to the whole mixture and beat well. Add in the liqueur and beat again. Pour into plastic wrap lined 8-inch square pan. Refrigerate until the mixture has set up. Repeat with the black chocolate mixture, steps 1 thru 4. Turn the truffle mixture onto a marble cutting board and cut into squares or rectangles. Temper the semi-sweet chocolate for dipping. (see "chocolate truffles" by Suzanne Hunter). Dip the cold centers into the chocolate. Place on a tray and refrigerate until set. Place in a covered container and freeze or refrigerate. Frozen will keep up to one month, refrigerated for two weeks.

Nutritional Information:

1825 Calories (kcal); 153g Total Fat; (69% calories from fat); 11g Protein; 137g Carbohydrate; 233mg Cholesterol; 72mg Sodium