Black Sambuca Truffles

• 8 ounces bittersweet chocolate, broken into pieces
• 1/4 cup heavy cream
• 2 tablespoons butter
• 4 1/2 tablespoons black sambuca
• 1 cup toasted pignolis, chopped

1. Place chocolate in food processor; process until the chocolate is chopped.
2. Combine the cream and butter in a 1 cup glass measuring cup and microwave at high 1 1/2 minutes or until the butter is melted and the cream begins to boil.
3. With food processor running, pour hot cream mixture through food tube, process until chocolate melts.
4. Add the Black Sambuca.
5. Pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight.
6. Shape chcolate mixture into 1" balls and roll into toasted nuts.
7. Store in airtight container in refrigerator.
8. Let stand at room temperature 2 to 3 hours before serving.

bittersweet chocolate, heavy cream, butter, black sambuca

Taken from www.food.com/recipe/black-sambuca-truffles-49749 (may not work)