1/2 lb. semi-sweet chocolate
1/4 lb. almonds, blanched, toasted, and ground
1/4 lb. butter, cut into small pieces
1/4 c. coffee, or rum if desired
Cocoa powder, powdered sugar, or chocolate sprinkles for garnish

Chop chocolate. Place in a double boiler and melt over simmering water. Add ground almonds. Add butter piece by piece and blend well after each addition.

Remove from heat and add liquid. Place in refrigerator and chill until firm, about 1 hour.

When chocolate mixture is firm enough to handle, shape into balls and roll in cocoa, powdered sugar, or chocolate sprinkles. Place in cookie tin and keep refrigerated. Yield: 25 truffles.