5 1/4 oz (150g) semisweet chocolate

  4 1/3 oz (125g) unsalted butter

  4 1/3 oz (125g) confectioners' sugar

    3/4 c  Plus not quite 2 tbsp

           -Cointreau (2 cl)
      3 tb Orange marmalade

           Confectioners' sugar for
           -shaping
  1 3/4 oz (50 gr) chopped almonds

  Break chocolate into pieces and put into heavy bowl on top of double
  boiler filled with hot water. In another bowl, cream butter and
  confectioners' sugar. Gradually stir in marmalade, Cointreau and
  melted chocolate. Cover bowl with baking parchment and refrigerate
  for 20 minutes.
  Dip your hands into confectioners' sugar prior to shaping truffles.
  Scoop out a small chunk of the chocolate mass (about 1/2 teaspoonful)
  and roll into a ball between your hands.  Press into chopped almonds,
  and then roll once more, making sure that the truffles are totally
  covered with almonds. Place into candy cases and store in a cool
  place.
  Yield:  50 truffles. Preparation time: 35 minutes Approx. 60 calories
  per piece (251 Joule)
  From:  Al Martin (German version), translation: Karin Brewer