Almond Truffles

16 ounces white baking pieces with cocoa butter
1/3 cup whipping cream and 3 tablespoons butter
1 cup sliced almonds, toasted and chopped
2 tablespoons pure bourbon vanilla extract
18 ounces (3 cups) semisweet chocolate pieces
3 tablespoons shortening
4 ounces white baking pieces with cocoa butter
2 tablespoons shortening

Heat and stir 16 ounces of white baking pieces, cream and cream of coconut or cream and butter just till melted. Remove from heat. Stir in almonds and amaretto (or vanilla extract). Transfer to 8x8x2inch
baking pan; cover. Freeze 2 hours or until firm. Cut filling into 48 portions; shape each portion into a ball. Place on baking sheet. Freeze 15 minutes.

Melt chocolate using tempered method below. Using a fork, dip balls one at a time into chocolate; place on waxed-paper-lined baking sheet. Melt 4 ounces white baking pieces and 1 tablespoon shortening over hot
water. Spoon over candies. Makes 48.

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