White Chocolate Almond Amaretto Truffles

Ingredients

⅓ Cup Heavy Cream

Place chocolate chips into a glass mixing bowl, and put aside.
On stovetop, bring heavy whipping cream, Almond Paste/Almond Butter and butter to a boil. Stir well, making sure to fully break up and incorporate the almond paste/butter into the mix. Remove from heat, and stir in Amaretto.
Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the has disappeared into it – it should be smooth.
Cover with plastic wrap, preferrably resting right on top of the surface – this prevents a skin from forming while it cools. s.
Chill in the fridge for at least an hour or two, until it’s pretty solid.
Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt
Roll them in the finely chopped almonds, store in an airtight container.