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- 1 12 ounce package semisweet chocolate pieces or one 11-1/2-ounce package milk chocolate pieces
- 1/3 cup whipping cream
- 1/4 teaspoon almond extract
- 1/2 cup toasted ground almonds
- 8 ounces vanilla-flavored candy coating
- 1/2 cup semisweet chocolate pieces
- 1 teaspoon shortening
1. In a heavy saucepan combine milk chocolate pieces and whipping cream. Cook over low heat for 4 to 5 minutes or until chocolate melts, stirring frequently. Remove saucepan from heat. Cool slightly. Stir in almond extract. Beat mixture with an electric mixer on low speed till smooth. Cover and refrigerate about 1 hour or until firm.
2. Line a baking sheet with waxed paper. Shape chocolate mixture into 1-inch balls; roll in ground almonds. Place on prepared baking sheet. (At this point, the truffles may be covered and chilled for up to 3 months.) Freeze for 30 minutes.
3. Meanwhile, melt candy coating. Line a baking sheet with waxed paper. Quickly dip truffles, one at a time, into coating. Let excess coating drip off truffles. Place truffles on prepared baking sheet; let stand 30 minutes or until coating is set. In a small saucepan heat the chocolate pieces and shortening until melted. Decoratively drizzle melted chocolate over tops of truffles. Store in a tightly covered container at room temperature for up to 2 weeks. Makes about 48 pieces.
- cal. (kcal) 83,
- Fat, total (g) 5,
- chol. (mg) 2,
- sat. fat (g) 3,
- carb. (g) 8,
- pro. (g) 1,
- vit. A (RE) 10,
- sodium (mg) 12,
- calcium (mg) 20,
- Percent Daily Values are based on a 2,000 calorie diet