Almond brandy truffles

Yield: 36 Servings

Measure Ingredient
⅔ cup Whipping cream
6 ounces Unsweetened baking chocolate liquid, finely chopd
½ cup Sifted confectioner's sugar
¼ cup Almond paste
3 tablespoons Brandy
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

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