2 c. semi-sweet chocolate chips
1/2 c. butter, softened
2 egg yolks
3 tbsp. cream cheese
1/3 c. Amaretto liqueur
1 c. finely chopped toasted almonds

Melt chocolate chips in top of double boiler over low heat. Remove from heat and stir in butter 1 tablespoon at a time. Beat egg yolks into mixture (mixture will begin to thicken). Beat cream cheese and 1/3 cup Amaretto into chocolate mixture until smooth. Cover and chill until firm. Shape mixture into 1 1/2 inch balls. Roll in chopped almonds. Refrigerate until firm. Makes about 36 truffles.

May keep in tin in refrigerator for company. Also makes a lovely after dinner candy when truffle is placed in a wine glass and topped with about 2 tablespoons Amaretto over sweetened whipped cream.