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Dark chocolate truffles




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




/4 cup ( 175 mL) whole blanched almonds or 1/2 cup (125 mL) slivered almonds
8 squares ( 8 oz/225 g) bittersweet or semisweet chocolate
1/4 cup ( 50 mL) unsalted butter
1/4 cup ( 50 mL) sifted icing sugar
1/4 tsp ( 1 mL) vanilla
1/4 cup ( 50 mL) rum, or almond, orange or raspberry liqueur
dusting of icing sugar



Recipe



1. 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.

2. 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.