Amaretto Truffles

In food processor with knife blade attached, blend both kinds of chocolate until finely ground.

In 1-quart saucepan, heat cream to boiling on medium-high. With food processor running, add hot cream, butter, and liqueur to chocolate, and blend until chocolate mixture is smooth.

Grease 8" by 8" metal baking pan; line with plastic wrap. Pour chocolate mixture into pan; spread evenly. Refrigerate chocolate mixture until cool and firm enough to handle, at least 3 hours, or freeze 1 hour.

Place chopped almonds in small bowl; place cocoa in another small bowl. Invert chocolate block onto cutting board; remove and discard plastic wrap. Cut chocolate block into 8 strips, then cut each strip crosswise into 8 squares. (To cut chocolate block neatly and easily, occasionally dip knife in hot water and wipe dry.)

One at a time, roll half the chocolate squares in chopped almonds to coat; roll remaining squares in cocoa. Store truffles in refrigerator in tightly covered container, with waxed paper between layers, up to 2 weeks, or freeze up to 2 months. Remove from freezer 5 minutes before serving.