Ingredients:

-2/3 cup heavy cream
-3 tablespoons almond-flavored liqueur
-6 ounces semisweet chocolate
-6 ounces bittersweet chocolate
-2 ounces unsweetened chocolate
-2/3 cup confectioners’ sugar
-3 tablespoons unsweetened cocoa powder

1. Line an 8-inch square baking pan with nonstick foil, leaving a small overhang on two sides
2. Line a large baking sheet with waxed paper
3. Heat cream and liqueur in a small saucepan just to simmer
4. Process chocolates and confectioners’ sugar in food processor 1 to 2 minutes, until finely chopped
5. With machine running, add cream-liqueur mixture in steady stream
6. Process until smooth
7. Scrape into foil-lined pan
8. Refrigerate just until thick enough to hold shape, 1 to 1 1/2 hours
9. Lift chocolate from pan using foil
10. Cut chocolate into 36 pieces
11. With hands, quickly shape into balls
12. Place on waxed-paper-lined-baking sheet
13. Refrigerate 15 minutes
14. Reroll truffles to smooth out surface, if needed
15. Sift cocoa into small bowl
16. Add truffles, three at a time; tossing to coat
17. Refrigerate in airtight containers up to 1 month, placing each in a small paper or foil candy cup, if desired

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