As usual, I am very behind on my gift-giving this year, so at the last minute, I decided to embark upon a chocolate truffle recipe sent over to me by Bonnie, Merriberry’s mama.

It was quick, simple and easy- my three favorite words! This is what you’ll need, per Bonnie’s instructions.

- 1 (11 1/2 oz) package of Nestle Toll House milk chocolate morsels (chips)
- 1/4 cup sour cream
- 2 tablespoons almond flavored liquor (Amaretto)
- 2/3 cup finely chopped toasted almonds (I just chop up Blue Diamond salted almonds that come in a can)

I stole some Amaretto from a friend, which is what’s in the tupperware. I used semi-sweet chips instead of milk chocolate. Oops!

“Melt morsels over hot, not boiling water. Stir until smooth.”
This was my first time melting chocolate “over hot water”- I guess it’s important not to use boiling water or the chocolate burns. It definitely got a little messy, but I eventually got the hang of it.

“Remove from heat.”

“Blend in sour cream. Add liquor: mix well.”

“Transfer to a small bowl. Chill until firm.”
Look, the spoon stands up!

“Drop by well rounded teaspoonfuls onto waxed paper lied cookie sheets. Shape into balls.”
This definitely got a little messy when the chocolate started getting a little melty.

“Roll in almonds.”

“Chill until firm. Makes about 21/2 dozen truffles. These freeze very well.”
I rolled half the batch in almonds, the other I sprinkled with cocoa powder. Next time, I will try sprinkling with sea salt and cayenne pepper.

I bought the little cups and boxes at a craft store for really cheap.

My little valley of truffle boxes! I’ll be distributing these to friends-within-proximity in the next few days.

This project literally took no longer than 2 hours. Simple, lovely, and easy on the wallet. Thank you, Bonnie for a fantastic recipe!!!

Happy holidays to everyone!