From the kitchen of Angelina Amalfi--


    1-2/3 cup heavy cream
    7 Tbs unsalted butter
    1 lb semisweet chocolate
    1/3 cup cocoa powder
    2 Tbs Amaretto (or other liqueur)

Put cream & butter into saucepan. Melt over medium heat, stirring all the while, then when melted, let cream just begin to boil. Remove from heat, add chocolate bits (or break into small pieces) and stir until melted. Add Amaretto (or Grand Marnier or Kahlua). Refrigerate for at least 2 hrs--be sure to stir 3 or 4 times as it cools & hardens.

To form truffles, put cocoa in a bowl. Scoop tablespoon of chocolate with spoon, then with cocoa-dusted hands, roll to make a ball, dip rolled ball in bowl of cocoa & coat. Put on wax paper & refrigerate again immediately until ready to serve. (They melt quickly!)