Chocolate Amaretto Truffles

Adapted from Sherry Page, Culinary Getaways

8.8 oz chopped 70% Del Tambo, Ecuador Dark Chocolate Bar
½ cup heavy cream or creme fraiche
2–3 tbsp. amaretto
Askinosie Natural Cocoa Powder

You will also need:
Saucepan and lid
Chef’s knife
Small bowl
Plate for serving

Cut the chocolate into small pieces and set aside. Heat the cream uncovered in a saucepan over medium heat until it is starting to bubble. Remove from heat and add the chocolate. Let it sit covered for 5 minutes. Uncover and stir until creamy. Add the amaretto and stir again to combine. Cover and refrigerate until set (about 2–3 hours). Remove from the refrigerator and let sit at room temperature for about 10 minutes until it is pliable enough to shape. Scoop out a teaspoonful of chocolate and quickly shape with your hands into a small ball. Roll in cocoa powder. When all truffles have been rolled and coated, cover tightly. Refrigerate again until ready to serve. About 30 minutes before serving, place the truffles onto a serving tray to rest at room temperature.

Optional Toppings: Kahlua, champagne, wine, chopped nuts, melted chocolate, coconut, etc.