Yield: 1 Servings
|16 ounces||Fine quality bittersweet chocolate|
|½ cup||Heavy cream|
|⅓ cup||Coarsley chopped almonds|
Now....to make this legal, I guess I need a recipe, huh? :-) Here's a much used oldie, originally from Gourmet Magazine: Chop 12 oz. of chocolate fine. In a small saucepan bring the cream just to a boil. Remove the pan from the heat & whisk in the chopped chocolate, whisking until the chocolate is completely melted. Whisk in the amaretto until the mixture is smooth. Let cool slightly.
In a small heatproof bowl, set over a saucepan of barely simmering water, melt the remaining 4 oz. of chocolate. Line the bottom of an 8 inch square pan with wax paper & spread ½ of the melted chocolate in a thin layer on the paper. Freeze the chocolate layer for 5 minutes & top it with the truffle mixture, smoothing the surface as you go. Drizzle the truffle mixture with the remaining melted chocolate, spreading slightly. Sprinkle with the almonds pressing slightly. Chill for 3 hours or until firm. Turn the pan out onto a cutting board, peel off the wax paper & cut into ¾ inch squares with a long, sharp knife. Keep chilled in an airtight container for 2 weeks......if they last that long! Posted to TNT Recipes Digest by pmanning1@... (Patricia D Manning) on Mar 2, 1998