10 oz. semi sweet chocolate, finely chopped
1 c. heavy cream
1/4 c. unsalted butter
1/4 c. Amaretto
3/4 c. chopped pecans

Simmer heavy cream in sauce pan, stir in butter. Remove from stove and add chocolate, place pot over ice water. Blend in liquor and nuts, whip lightly as mixture thickens, do not beat. Cover and refrigerate until hardened. With a teaspoon, remove little mounds and place on cookie sheet, refrigerate again until hardened. Dip truffles in a mixture of 1/2 cup unsweetened cocoa powder and 3 tablespoons Confectioners' sugar.