Small decadent bites of perfection. No other words required.
3/4 cup whole blanched almonds or 1/2 cup silvered almonds
8 squares dark/bittersweet chocolate
1/4 cup unsalted butter
1/4 cup sifted icing sugar
1/4 tsp vanilla
1/4 cup rum, almond, orange or raspberry liqueur
- Preheat broiler. Whirl almonds in a food processor until finely chopped but not ground. Spread on a baking sheet and place 6 in from broiler. (Or do what I do: place almonds in a non-stick frying pan over low heat and toast that way). Watching carefully and shaking often to avoid burning, toast until lightly golden, from 2 to 3 mins. Set aside to cool.
- 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 icing sugar and almonds. Refrigerate, uncovered, until firm enough to roll into balls about 2 hours. Form into 1 inch balls and roll in cocoa powder. Store in airtight container and refrigerate up to 3 weeks.
Recipe courtesy of “Chatelaine Recipes: Easy Holiday Cooking.”