Dark chocolate truffles
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* PLUS Cooking time: 2 minutes, Broiling Time: 2 minutes, Refrigeration Time: 120 minutes
, or 1/2 cup slivered almonds
bittersweet or semisweet
, about 8 squares
, almond, orange or raspberry liqueur
- Preheat broiler. Whirl almonds in a food processor until finely chopped but not ground. Spread on a baking sheet and place 6 inches (15 cm) from broiler. Watching very carefully and shaking pan often to avoid burning, toast until lightly golden, from 2 to 3 minutes. Cool while continuing with recipe.
- Break chocolate into small pieces and place with butter in a small saucepan set over medium-low heat. Stir until melted and smooth. Using a rubber spatula, turn into a medium-size mixing bowl. Stir in 1/4 cup icing sugar, vanilla and rum or liqueur. Then, stir in almonds. Refrigerate, uncovered, until firm enough to roll, about 2 hours. Form into 1-inch (2.5-cm) balls and roll in icing sugar. Store, tightly covered, in the refrigerator for up to 3 weeks.
Nutrition (per serving)
- 1 g,
- 3.7 g,
- 4.7 g,
Serve a large cup of dark-roasted coffee to sip while nibbling these rich chocolate treats before a crackling fire.