Melt the chocolate in bain-marie; add amaretto. Stir frequently as white chocolate tends to burn easily.
Heat the cream till nearly boiling then add to the melted chocolate. Stir until thick and velvety. Leave to cool in the fridge for 2-3 hours, or until firm enough to work with.
Line a baking tray with non-stick paper. Wearing disposable gloves, scoop a teaspoon of the truffle mixture into the palm of your hand and roll into a ball. If the mixture is a bit sticky, dust with icing sugar. Place each rolled truffle on the baking tray; return to the fridge and allow to firm up.
To coat the truffles; Using a fork dip each truffle into melted dark chocolate; tap the fork on the side of the bowl to remove excess chocolate before rollin gin the chopped almonds. Return the truffle to lined baking tray to set.