When the cream has begun to boil, pour it over the chocolate and gently tap the bowl to ensure that the cream fills the empty spaces around the chocolate. Let it sit for 2 minutes.
With a whisk, start from the center and stir in circular motions. Once the chocolate has begun to emulsify, stir towards the outside of the bowl to incorporate all of the chocolate.
Once emulsified, add the unsalted butter and Amaretto to the ganache.
Let the ganache cool and set until stiff enough to pipe.
Using a 12mm round piping tip and a flat tray, pipe ganache into drops approx. ¾”/1.9cm wide and tall. Piping drops this size will give a final truffle close to an inch wide.
Place the pipped ganache in the fridge to set firmly. Once set, roll the ganache into spheres and dip into tempered chocolate. Before the chocolate sets, roll into the chopped almonds and set aside to firm.