Almond Brandy Truffles
2/3 cup Whipping cream
6 oz Unsweetened baking chocolate liquid, finely chopped
1/2 cup Sifted confectioner's sugar
1/4 cup Almond paste
3 tbl Brandy
1 cup Finely ground almonds, toasted
In a small saucepan, bring cream to a boil over Medium-Low heat.
Remove from heat. Add chocolate and stir until melted. Combine
chocolate mixture, confectioner's sugar, almond paste and brandy in
a medium bowl. Spread mixture in an 8" square glass baking dish.
Cover and refrigerate 1 hour or until firm enough to shape. Using a
melon baller or small spoon, shape into 1" balls. Roll in ground
almonds. store in an airtight container in refrigerator. |