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32 oz. Semi-Sweet Chocolate Chips
2 pints Whipping Cream
1 T. Amaretto
* chopped pecans
*White and Dark Chocolate pieces, finely chopped
Using a double boiler, melt chocolate. Whip the cream until it starts to stiffen. Fold in chocolate and Amaretto. This makes a medium ganache. Cover ganache and cool. After cool, roll into balls, garnish by rolling the chocolate balls into the pecans or coconut. Serve.
Wyatt Hunter May 2004 Graduate USM Culinary Arts Academy