Add the chopped chocolate to a medium-sized heatproof bowl and set aside.

In a small saucepan, bring the heavy whipping cream to a simmer- about 10 minutes- and immediately remove from heat.

Pour the cream over the chocolate chips and whisk together until all the chocolate is melted.

Mix in the Amaretto and vanilla and stir until everything is well combined and the mixture is smooth.

Cover with plastic wrap and store in the fridge to cool for about 4 hours.

After the mixture has chilled, use a small or medium cookie scoop to create 1” spheres. Roll the truffles in the cocoa powder or almonds and enjoy chilled.

Store in an airtight container in the refrigerator for up to 1 week.