Chocolate Truffles

12 ounces (premium quality) sweet chocolate
1 cup heavy whipping cream
2 teaspoons pure vanilla extract
3 tablespoons Amaretto liqueur (optional)
confectioners sugar
cocoa powder

cellophane bags
ribbon

Break up the chocolate and place in a saucepan. Add the cream and stir over medium-low heat until the chocolate has melted and the cream is almost at a simmer. Stir vigorously until the chocolate and cream are smooth. Stir in the Amaretto.

Place this mixture in a mixing bowl that is set on top of a bowl of ice. Whisk for several minutes until mixture has firmed to a spreading consistency. Sift in confectioners sugar to taste. Once mixture is well chilled, use the palm of your hands to form it into small balls. Roll truffles in cocoa powder to coat. Place truffles in a small cellophane bag and tie with an attractive ribbon. Place bag of truffles in box so that top of bag and ribbon are exposed.
Note: These truffles are perishable and should be kept refrigerated.