Rainbow Truffles

1

Grind the champagne biscuits into a crumb using a rolling pin, then set aside

Sift the unsalted chocolate and chocolate chips into a bowl

Add the biscuit crumbs, almond fragments, and nut fragments to the bowl and mix well, then set aside

Heat the heavy cream over low heat, whisking constantly, until it starts to bubble

Remove from heat and add the melted chocolate

Whisk until the chocolate melts completely

Add the reserved biscuit mixture and mix well

Add the liqueur and melted butter

Mix well

2

Use a spoon to portion out the mixture and shape into truffles

Arrange in a baking dish lined with parchment paper and refrigerate for 6 hours

Remove from refrigerator and let sit for about an hour

Dust some of the truffles with chocolate chips and others with colored almonds.