Chocolate Truffles With Nuts and Liqueur

• 1 1/2 cups finely ground hazelnuts or almonds, or a mixture
• 10 ounces semisweet or bittersweet chocolate
• 1/4 pound butter, softened but not melted
• 4 tablespoons Benedictine liqueur or Amaretto
• 23 cup unsweetened cocoa

1. Preheat a broiler.
2. Spread the nuts on a foil-lined baking sheet and place under the broiler for about a minute to toast them lightly and evenly, stirring them once during the browning.
3. Do not allow them to burn.
4. Set them aside.
5. Break the chocolate into a heatproof mixing bowl and place the bowl over a pan of simmering water until the chocolate is nearly all melted.
6. Remove the bowl from the pan of water and stir the chocolate until smooth.
7. Stir in the nuts and allow to cool to room temperature.
8. Stir in butter and liqueur.
9. Refrigerate mixture until it is firm enough to handle, an hour or longer.
10. When firm, remove the mixture from the refrigerator and allow it to soften for about 15 minutes.
11. Place the cocoa in a shallow dish.
12. Using a spoon, scoop up half-tablespoons of the chocolate mixture, and using your fingertips, form somewhat uneven balls about an inch in diameter and roll them quickly in the cocoa.
13. Place them in a shallow dish and refrigerate until ready to serve.
14. The balls can also be frozen without the cocoa for later use, and then dusted with cocoa just before serving.

almonds, bittersweet chocolate, butter, liqueur, unsweetened cocoa

Taken from cooking.nytimes.com/recipes/4601 (may not work)