Egg Liqueur Balls

Melt the butter and white chocolate in a saucepan over very low heat, stirring slowly until everything is smooth.

Remove the pan from the heat and stir in the ground almonds and the egg liqueur until a uniform mixture forms.

Cover the mixture and let it rest in the refrigerator overnight.

The next day, with cool hands, take small portions and shape them into balls.

Roll the balls in sugar and then store them chilled.