GANACHE:

8 oz. dark sweet chocolate
3/4 c. heavy cream
1 1/4 tbsp. Amaretto
1 c. chopped almonds

DIPPING:

16 oz. dark sweet chocolate
1/4 c. vegetable oil

GARNISH:

2 c. chopped almonds

When Ganache has cooled to room temperature, add Amaretto and 1 cup of nuts. Roll dipped truffle in chopped almonds.