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* PLUS Refrigeration Time: 120 minutes, Baking Time: 5 minutes
, about 8 squares, chopped
, or orange liqueur
, finely chopped nuts or cocoa for rolling (optional)
Preheat oven to 350F (180C). Measure out almonds, then finely chop. Spread out on a rimmed baking sheet. Roast, stirring occasionally until lightly toasted, 5 to 8 minutes.
Place chocolate and butter in a small saucepan over medium-low heat. Stir frequently until melted, 3 to 5 minutes. Scrape into a medium-size bowl. Stir in 1/4 cup (50 mL) icing sugar, orange juice concentrate and vanilla. Add almonds and stir until evenly mixed. Cover and refrigerate until almost firm, about 2 hours.
Using a teaspoon, scoop out a little of mixture and shape into a 1-inch (2.5-cm) ball. Set on a waxed paper-lined baking sheet. Repeat with remaining mixture. Place a small amount of icing sugar, chopped nuts or cocoa in a small bowl. Add a few balls and roll to evenly coat. Shake off excess. Return to baking sheet. Repeat with remaining balls. When all are coated, place in an airtight container in single layers between waxed paper. Refrigerate up to 1 month.
Nutrition (per serving)
A great hostess gift, these goodies add chocolate decadence to any cookie or dessert platter.