It's a bright, beautiful Spring day, here in good old Virginia. Birds are chirping, kids are out playing and a strong but reassuring breeze whips around the neighborhood as folks swing away on their porches, reminiscing about Easters long since past.

With my sister coming into town for the holiday weekend, I thought I would make her a special treat.

I was having a conversation recently with said sister and a friend about ganache and really, how simple and versatile it can be. I mentioned a wonderful recipe I have for Grand Marnier truffles and instantly, my sister's attention was piqued- she loves French liqueur. "How come I've never had any of these truffles?" she asked. I didn't really have an answer. Luck of the draw, I guess. As a surprise, I decided to make her some of the "elusive" Grand Marnier truffles as well as some Amaretto truffles.

Truffles are traditionally made from ganache. They're flavored with liqueurs, stuffed with caramel, fruit, cream, etc. They can be rolled in cocoa powder, nuts, shaved coconut or even dipped in chocolate. Truffles tend to be quite small, no more than an inch or so wide since they are so terribly rich. They're great for parties or even a special night at home with your significant other. Below, is my recipe for Amaretto truffles. The subtle fruitiness of the almond liqueur, paired with the satiny smoothness of the ganache makes these little balls of chocolate so much more decadent than a giant piece of chocolate cake. Make sure to pace yourself. Enjoy.

Amaretto Truffles

1/3 cup Dark Chocolate chips
1/3 cup Semi-Sweet Chocolate chips
1/3 cup Whipping Cream (or coconut cream)
2-3 tsp Disaronno (or any Almond liqueur)
Toasted sliced almonds

Begin by measuring out the chocolate chips. Place them in a medium-sized, heat-resistant bowl.

Heat the whipping cream (or coconut cream if you're vegan) in the microwave until it's scalding hot- about 1.25- 1.5 min (if you are using coconut cream, make sure to pour some of it out since it will get thinner when it's heated). Pour the hot milk over the chocolate chips. Let it sit for a couple minutes. Using a whisk, whip together the chocolate. It should be satiny smooth. If bits of the chocolate still haven't melted after a couple minutes, pop it back into the microwave for 15-20 seconds.

At this point, add in the liqueur. Depending on how boozy you want it, add up to 3 tsp. I prefer a much more subtle taste, so, I generally just use 2 tsp. Cover the bowl and refrigerate it for 2-3 hours.

While the chocolate is cooling, toast and roughly chop up the almonds.

Once the chocolate is set, use a melon baller to scoop out uniform truffles. Roll them in the palm of your hand and then throw them into the bowl of nuts. Coat them completely.

Refrigerate once done. Makes about 20.

(v) Cupcakes for a dear friend.

 <3 you Jeremy.