Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | GARNETT PJXGO5A |
| 12 ounces | Chocolate chips |
| ⅔ cup | Unsalted butter |
| 4 \N | Egg yolks |
| ⅓ cup | Kahlua |
| \N \N | Ground almonds |
| \N \N | Cocoa |
Melt choc. over simmering water. When melted, remove from heat and cool to room temperature. Add egg yolks, one at a time, stirring constantly until thoroughly blended. Mix in kahlua and return to double boiler for 2-3 minutes, stirring constantly. Pour mixture into bowl of elec. mixer and beat in butter, a Tablespoon at a time. Continue beating until mixture is light and airy. Cover with plastic wrap and refrigerate 4 to 5 hours or overnight. Make into ¾ inch balls. Roll in cocoa or nuts. Refrigerate until used. Can be frozen.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.