1 package (12 ounces) milk chocolate chips
1/4 cup sour cream
2 tablespoons amaretto liqueur
2/3 cup finely chopped toasted almonds

In a double boiler over hot water, melt the chocolate chips. Stir until smooth. Remove from heat and blend in sour cream. Add Amaretto; mix well. Transfer to a small bowl and refrigerate until firm. Drop by rounded teaspoonfuls onto a waxed paper lined cookie sheet. Shape into balls. Roll in the chopped toasted almonds then return to refrigerator to chill thoroughly. Store in a tightly covered container in refrigerator. Makes about 24 to 30 truffles, depending on size.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.