Chocolate Amaretto Truffles

11 1/2 ounces milk chocolate chips
1/4 cup sour cream
2 tablespoons amaretto
2/3 cup toasted almonds chopped fine

Melt chips over hot water; stir until smooth. Remove from heat. Stir in sour cream. Add liqueur; mix well. Transfer to small bowl. Chill until firm.

Drop by rounded teaspoonfuls onto waxed paper lined cookie sheets.

Shape into balls. Roll in almonds. Chill until firm, about 30 minutes.

Yield: 2 1/2 dozen truffles.