(42 truffles)
3/4 cup whole blanched almonds or 1/2 cup slivered almonds
8 square (8 oz or about 225g) bittersweet or semisweet chocolate
1/4 cup unsalted butter
1/4 cup sifted icing sugar
1/4 tsp vanilla
1/4 cup rum, or almond, orange or raspberry liqueur
icing sugar
Preheat broiler. Whirl almonds in a food processor until finely chopped but not ground. Spread on a baking sheetan and place 6 in (15cm) from broiler. Watching very carefully and shaking pan often to avoid burning, toast until lightly golden, from 2 to 3 min. Cool while continuing with recipe.
Break chocolate into small pieces and place with butter in a small saucepan set over medium-low heat. Stir until melted and smooth. Using a rubber spatula, turn into a medium-size mixing bowl. Stir in 1/4 cup icing sugar, vanilla and rum or liqueur. Then stir in almonds. Refrigerate, uncovered, until firm enough to roll, about 2 hours. Form into 1 in (2.5cm) balls and roll in icing sugar. Store tightly covered, in the refrigerator for up to 3 weeks.
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