Cocoa with Almonds

1

Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval

Set aside

In a small saucepan, heat the heavy cream over low heat until it's warm

Add the warmed cream to the melted chocolate and stir until smooth

Add the corn syrup, almonds, and liqueur

Mix vigorously for five minutes or until a shiny and even consistency is achieved

2

Pour this mixture into a medium-sized baking dish and let it sit at room temperature for 15 minutes

Refrigerate for 30 minutes or until slightly firm

3

Shape the mixture into balls with your hands, using about 1/2 tablespoon of the mixture each

Roll them in cocoa powder to coat, arrange on a baking dish, and refrigerate for 10 minutes

Serve.