Chocolate balls

Chop the chocolate, place it in a small saucepan and let it melt in a Bain-Marie.

In a bowl beat the egg yolks with sugar, working until mixture is puffy and white; carefully fold then, flush, chocolate, always banging with a small whisk or a wooden spoon.

Finely crumbled amaretti and also four United them, along with a pizzichino of salt and 30 g of liquor.

Cover the bowl with plastic wrap and pass for half an hour (or even more) in the refrigerator.

Reduce to dust the remaining macaroons.

With the now cold compound formed of large balls just over a knob; put them in the dust of macaroons and place each in a paper cup of white paper, placing them gradually are ready in a dish by rolling or on a suitable tray.

Waiting to offer you put the balls in the refrigerator.

Are delicious and you can serve to a after dinner with liqueurs.