Wednesday, September 15, 2010

Amaretto Truffles

This recipes is so easy to prepare, you'll be able to make many batches to give to all your friends and family for the holiday. Place each truffle in a fluted foil or paper cup.
Prep 25 minutes plus chilling. Makes 64 truffles.
  • 10 ounces semisweet chocolate
  • 2 ounces unsweetened chocolate
  • 3/4 cup heavy or whipping cream
  • 5 tablespoons unsalted butter, softened and cut up (no substitutions)
  • 1/4 cup almond-flavor liqueur
  • 1/3 cup blanched almonds, toasted and finely chopped
  • 1/4 cup unsweetened cocoa
How to make:
  1. In food processor, with knife blade attached, blend both kinds of chocolate until very finely ground.
  2. In 1 -quart saucepan, heat cream to boiling over medium-high heat. With food processor running, add hot cream, butter, and liqueur to chocolate, and blend until smooth.
  3. Grease 8" by 8" metal baking pan; line with plastic wrap. Pour chocolate mixture into pan; spread evenly. Refrigerate chocolate mixture until cool and firm enough to handle, at least 3 hours, or freeze 1 hour.
  4. Place chopped almonds in small bowl; Invert chocolate block onto cutting board; discard plastic wrap. Cut chocolate block into 8 strips, then cut each strip crosswise into 8 squares. (To cut chocolate block neatly and easily, occasionally dip knife in hot water and wipe dry).
  5. One at a time, roll half the squares in chopped almonds to coat; roll remaining squares in cocoa. Store in refrigerator in tightly covered container, with waxed paper between layers, up to 2 weeks, or freeze up to 2 months.
Note: Each truffle: About 55 calories, 1 g protein, 4 g carbohydrate, 4 g total fat (2 g saturated), 1 g fiber, 6 mg cholesterol, 1 mg sodium.

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