200g bar smooth dark Choceur chocolate
100ml Cowbelle double cream
70g The Pantry walnuts - chopped
Break up 150g of the chocolate.
Put the cream in a saucepan and heat until almost boiling.
Take the pan off the heat and stir in the chocolate until melted.
Add the walnuts and Amaretto to the chocolate and cream.
Cool in the refrigerator until set.
Meanwhile finely grate the remainder of the chocolate.
Once the truffles have set, roll into small balls and then roll in the grated chocolate.