8 Ounces Semi Sweet Chocolate Chips
6 Tablespoons Butter
2 Tablespoons Frangelico
1/3 Cup Powered Sugar
Melt chocolate and 2 tablespoons butter in a double boiler. Remove from heat when melted.
With an electric mixture with whisk attachment, blend remaining butter, sugar and fangelico until light and fluffy.
Place mixture in a bowl and refrigerate until hard, about 1 hour. Once mixture is cold, roll into balls about 1 inch in size. Roll in desired decoration and refrigerate until firm. Allow truffles to become room temperature before serving. Enjoy!