Instructions: Melt chocolate in double boiler. Stir in cookies, almonds, cream and juice. Cover and chill one hour or until mixture is easy to handle.

Shape into one inch balls. Roll balls in sprinkles or powder. Place in truffle cups. Store in the refrigerator or freezer.

Notes: Experiment with toppings - try rolling truffles in chopped nuts, colored sprinkles, etc

Yield: 24 truffles

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.