8 oz. semi-sweet chocolate sqs.
4 tbsp. real butter
1/4 c. heavy cream
1/4 tsp. almond extract
30 miniature foil paper cups

In a 2 quart bowl, add chocolate and butter. Place bowl in microwave and heat for 1 minute. Stir once and place in microwave again and heat for another minute. After heating, mix well and add extract and whipping cream. Set bowl in a large bowl of ice water and whisk constantly until chocolate mixture becomes thick and fluffy. This should take about 10 to 15 minutes.

Once this occurs, place chocolate mixture in a pastry bag that has a medium star tip. Squeeze chocolate into paper tins, filling each 3/4 the way full. If you desire, you may add flavored liqueurs instead of the almond extract (any of them would do - cream de menthe, Bailey's Irish cream, kaluha, frangellico, etc.). I often double or triple this recipe. The truffles must be kept in refrigerator until serving, they may be left out for a short time - be careful not to allow them to melt to room temperature.