1 c. sliced almonds, toasted
16 oz. white baking pieces with cocoa butter
1/4 c. whipping cream
1/4 c. cream of coconut
2 tbsp. amaretto
18 oz. (3 c.) semi-sweet chocolate pieces
3 tbsp. shortening
4 oz. white baking pieces with cocoa butter
2 tbsp. shortening

Reserve 48 almond slices; chop remaining almonds. For filling, heat and stir 16 ounce baking pieces, cream and cream of coconut just until melted. Remove from heat. Stir in chopped almonds and amaretto. Cover, freeze 2 hours or until firm. Divide filling into 48 portions; shape each portion into a ball. Freeze 15 minutes.

Meanwhile, in a 4-cup glass measure combine chocolate pieces and 3 tablespoons shortening. In a large glass bowl pour very warm tap water (100 to 110 degrees) to a depth of 1 inch. Place measure with chocolate inside large bowl. (Water should cover bottom half of measure with chocolate.) Stir chocolate constantly with a rubber spatula until chocolate is completely melted and smooth. This takes about 20 minutes; don't rush.

If water cools, remove measure with chocolate. Discard cool water; add warm water. Return measure with chocolate to bowl with water. Using a fork, dip frozen balls, one at a time, into chocolate; place on a waxed paper lined baking sheet. Melt the 4 ounces white baking pieces and 2 tablespoons shortening over hot water. Spoon some of the mixture over each truffle. Top each with an almond slice. Makes 48 truffles.