Instructions: Melt chips in small saucepan over low heat, stirring constantly. Remove from heat. Stir in sour cream and amaretto; blend well. Refrigerate 30 to 60 minutes or until mixture is easy to handle. Roll into 3/4 inch balls using hands or melon baler; roll in powdered sugar. Place in paper candy cups, if desired.

Store in refrigerator up to 4 weeks.

Yield: 5 dozen candies. For variety,
truffles can be rolled in cocoa, finely chopped nuts, or

chocolate sprinkles.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.