Yield: 36 Servings
|⅔ cup||Whipping cream|
|6 ounces||Unsweetened baking chocolate liquid, finely chopd|
|½ cup||Sifted confectioner's sugar|
|¼ cup||Almond paste|
|1 cup||Finely ground almonds; toasted|
In a small saucepan, bring cream ot 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" suqare glass baking dish. Cover and refrigerte 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. MC formatting by bobbi744@...
Recipe by: Quick Gifts of Good Taste, Leisure Arts Book Posted to MC-Recipe Digest V1 #881 by Roberta Banghart <bobbi744@...> on Nov 02, 1997