Melt the dark chocolate with the liqueur in a double boiler, stirring till well mixed.
Add the butter and stir until melted.
Add the confectioners' sugar and the ground almonds.
Mix well.
Leave in a cool place till firm enough to roll into about 24 balls/truffles.
Place the grated chocolate in a plate and roll the truffles in the chocolate to coat them.
Place the truffles in paper candy cases and chill.
>Pour boiling cream over chocolate and keep stirring until
aucepan, cook and stir semisweet chocolate over very low heat until
Make the truffles:.
Heat heavy cream, butter
Melt chocolate with the liqueur in a double boiler; stir until well blended.
Add the butter stir until melted.
Stir in the almonds and sugar.
Leave mixture in a cool place until firm enough to roll into balls.
Put the grated chocolate on a plate and roll the balls in the chocolate to coat them.
Put the truffles in paper candy cups and chill.
Will keep for 2 weeks in a cool place.
eat and pour over the chocolate, which has been broken up
br>Put the chopped dark chocolate in a medium-size bowl
ould use store-bought chocolate syrup in this recipe, but the syrup
o this for all the chocolate truffles until the \"tree\" is full
Bring cream and sugar to a scald.
Stir in butter.
Stir in chocolate.
Stir in liquor.
Refrigerate slightly, bring to room temperature, whip if desired to create a lighter truffle filling or leave as is for a chewy version.
Pipe or scoop out into a 1 inch ball.
Refrigerate for at least 1 hour, then serve.
Options: Roll finished, refrigerated chocolate truffles in melted coating chocolate, ground nuts of your choice or in cocoa powder.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
aper.
Combine butter, dark chocolate and 1 2/3 cups
gs and sifted flours into chocolate mixture. Spoon into prepared
ruffle mixture, break the chocolate into squares and place it
ark chocolate into the
d pour over the chopped chocolate. Allow to sit for
e mixture over the melted chocolate mixture; let stand for
ffset spatula spread the white-chocolate mousse over cake.
Sprinkle
emove from heat.
Add chocolate, liqueur and rind.
Stir
anilla. Melt dark chocolate and 7 oz milk chocolate in a bowl