This recipe for Chocolate-Dipped Truffles with Amaretto-Chocolate Cream Centers comes to you from the Nov. 1979 issue of Cuisine.  The recipe makes about 3 dozen.

Ingredients:

• 1 cup whipping cream
• 10 oz. semisweet chocolate, finely chopped
• 3 tablespoons unsalted butter, cut into small pieces
• 1/4 cup amaretto
• 1/8 teaspoon almond extract
• 2 oz. milk chocolate
• 1 lb. semisweet chocolate coating

Instructions:

1. Heat cream in medium sized sauce pan to simmering; remove from heat.
2. Add chopped semisweet chocolate and butter, whisking until smooth.
3. Cool to room-temerature, and stir in amaretto and almond extract.
4. Refrigerate covered in a medium sized bowl until  firm (4 hours to overnight).
5. Once set, scoop with a #100 scoop (or melon baller).
6. Quickly roll into 1-inch balls.
7. Freeze uncovered on baking sheets until hard (about 1 hour).
8. Meanwhile melt milk chocolate to 92 degrees.
9. Temper chocolate (or melt dipping chocolate).
10. Dip centers decorating with milk chocolate and let harden.