Ingredients

Instructions

  1. Melt the dark chocolate with the liqueur in a double boiler, stirring till well mixed.
  2. Add the butter and stir until melted.
  3. Add the confectioners' sugar and the ground almonds.
  4. Mix well.
  5. Leave in a cool place till firm enough to roll into about 24 balls/truffles.
  6. Place the grated chocolate in a plate and roll the truffles in the chocolate to coat them.
  7. Place the truffles in paper candy cases and chill.