Dark chocolate truffles
0
- Prep Time20 min
- Total Time20 min
- Makes42 truffles
Ingredients
3/4 cup whole blanched almonds, or 1/2 cup slivered almonds
225 g bittersweet or semisweet chocolate, about 8 squares
1/4 cup unsalted butter
1/4 cup sifted icing sugar
1/4 tsp vanilla
1/4 cup rum, almond, orange or raspberry liqueur
dusting icing sugar
Instructions
Preheat broiler. Whirl almonds in a food processor until finely chopped but not ground. Spread on a baking sheet and place 6 inches (15 cm) from broiler. Watching very carefully and shaking pan often to avoid burning, toast until lightly golden, from 2 to 3 minutes. 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-inch (2.5-cm) balls and roll in icing sugar. Store, tightly covered, in the refrigerator for up to 3 weeks.
Nutrition (per serving)
Calories 55, Protein 1g, Carbohydrates 3.7g, Fat 4.7g.
Serve a large cup of dark-roasted coffee to sip while nibbling these rich chocolate treats before a crackling fire.
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