Exquisite Almond Truffles

Makes 48.

16 ounces white baking pieces with cocoa butter
Either: 1/4 cup whipping cream and 1/4 cup of cream of coconut
Or:1/3 cup whipping cream and 3 tablespoons butter (I use this one)
1 cup sliced almonds, toasted and chopped
2 tablespoons Amaretto (I find vanilla extract is better)
18 ounces (3 cups) semi-sweet chocolate pieces
3 tablespoons shortening
4 ounces white baking pieces with cocoa butter
2 tablespoons shortening

Heat and stir 16 ounces of white baking pieces, cream and cream of coconut or cream and butter just till melted. Remove from heat. Stir in almonds and Amaretto (or vanilla extract). Transfer to 8x8x2inch baking pan; cover. Freeze 2 hours or until firm. Cut filling into 48 portions; shape each portion into a ball. Place on baking sheet. Freeze 15 minutes.

Melt chocolate using tempered method below. Using a fork, dip balls one at a time into chocolate; place on waxed-paper-lined baking sheet. Melt 4 ounces white baking pieces and 1 tablespoon shortening over hot water. Spoon over candies.