Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16            ounces  white baking pieces with cocoa butter
     1/4           cup  whipping cream and 1/4 cup of cream of
                        -- coconut
                        or
     1/3           cup  whipping cream and 3 tablespoons butter -- (i use this one)
  1                cup  sliced almonds -- toasted and chopped
  2        tablespoons  amaretto -- (i find vanilla
                        -- extract is better)
  18            ounces  semisweet chocolate pieces -- (3 cups)
  3        tablespoons  shortening
  4             ounces  white baking pieces with cocoa butter
  2        tablespoons  shortening

Preparation:

The most popular truffle I have ever made :-) Heat and stir 16 ounces of white baking pieces, cream and cream of coconut or cream and butter just till melted. Remove from heat. Stir in almonds and amarette (or vanilla extract). Transfer to 8x8x2inch baking pan; cover. Freeze 2 hours or until firm. Cut filling into 48 portions; shape each portion into a ball. Place on baking sheet. Freeze 15 minutes. Melt chocolate using tempered method below. Using a fork, dip balls one at a time into chocolate; place on waxed-paper-lined baking sheet. Melt 4 ounces white baking pieces and 1 tablespoon shortening over hot water. Spoon over candies. Makes 48.

Nutritional Information:

1498 Calories (kcal); 140g Total Fat; (82% calories from fat); 30g Protein; 36g Carbohydrate; 0mg Cholesterol; 15mg Sodium