Chocolate Amaretto Truffles

8 oz. bittersweet chocolate chips

1/2 cup heavy cream

1/4 tsp kosher salt

1 tbsp. amaretto liqueur

Unsweetened cocoa powder, for rolling

1. Place chocolate in a metal bowl.

2. In a small pot place heavy cream, salt and amaretto and bring to a simmer stirring occasionally.

3. Pour over chocolate and wait 2 minutes before stirring, if chocolate pieces don't melt place metal bowl over a pot of boiling water and stir until smooth.

4. Place chocolate mixture in a 8x8 pan and cool in fridge for 30 minutes until plyable.

5. Using a small icecream scoop or melon baller scoop chocolate into balls and drop them into the cocoa powder rolling them until they are fully coated. Place on wax paper to harden.

Truffles can be refrigerated for 3-5 days.

Tip* To create perfectly rounded domes use a rounded tablespoon and press down on each one once they are on the wax paper.