8 ounces milk chocolate
1/4 cup Amaretto liqueur
2 tablespoons strong coffee
4 ounces (1 stick) unsalted butter, softened
1 tablespoon pure vanilla extract
3/4 cup pulverized amaretti cookies
(or any almond cookie)*
Cocoa powder for rolling candies
* See option notes below
In the top of a double boiler, melt chocolate with 1/4 cup Amaretto liqueur and coffee. When chocolate mixture is melted and smooth, whisk in butter by tablespoon size pieces; stir in vanilla and pulverized cookies. Set over ice. Stir until mixture is fairly firm. Forming: Dig into mixture with a large teaspoon, gather up a gob, form into rock-like truffle-shape. Roll in cocoa powder and drop into a paper cup. Refrigerate or freeze. Serve at room temperature. Yield: 24.
* Truffles may be dipped in milk chocolate dip, topped with crushed almonds. Vary flavors by using bourbon, rum, gingersnaps or chocolate wafers.
* Use a food processor for pulverizing cookies.
Peninsula Clarion © 2016. All Rights Reserved. | Contact Us