ntil smooth.
Drop frozen truffles one at a time, into
You do this so the truffles will be easier to roll
br>As you roll the truffles into balls, roll them into
Melt over hot, not boiling, water the Nestle milk chocolate morsels.
Stir until smooth.
Remove from heat.
Blend in sour cream.
Add almond flavored liqueur; mix well.
Transfer to small bowl.
Chill until firm.
Drop by rounded teaspoonfuls onto waxed paper-lined cookie sheets.
Shape into balls.
Roll in almonds until evenly coated.
Chill until firm.
Makes about 2 1/2 dozen truffles.
Combine evaporated milk and sugar in small heavy-gauge saucepan.
Cook over medium heat until mixture comes to a full rolling boil.
Boil 3 minutes.
Stir constantly.
Remove from heat. Stir in morsels and almond extract until morsels melt and mixture is smooth.
Chill 45 minutes.
Shape into 1-inch balls.
Roll in almonds.
Chill until ready to serve.
Makes about 2 1/2 dozen truffles.
orry, that is how good truffles look.
After rolling into
t all chocolatey!
Plain Truffles:
For these, you
tir until well mixed.
Recipe says chill so you can
Make the truffles:.
Heat heavy cream, butter
Very quickly, thinly slice the truffles over the pasta, reserving some
aintain it.
Remove the truffles from the refrigerator and shape
boil truffles in water till tender, about
or the hazelnut ice cream truffles: Replace liqueur with 1 tbsp
nd then into the cake truffles.
Let set 10 minutes
Thinly slice the truffles.
In a small frying pan, warm 4 tblsps of the olive oil over low heat, then add the sliced truffles and the pepper.
Cook gently for a few minutes, watching carefully so that truffles don't brown.
Don't let the mixture get too hot.
Remove from the heat, let cool a little, and mix with remaining olive oil.
Pour into a clean and dry 1-cup bottle and let stand 3-5 days, shaking from time to time.
Store in a cool, dark place.
This oil will keep for 6 months to a year.
reeze.
Prior to removing Truffles from freezer, mix cocoa and
ith gold dust, if using. Truffles will keep for 2 weeks
Melt chips and butter in microwave oven.
Add the condensed milk and almond liqueur and stir to combine.
Refrigerate till solid.
Scoop or slice pieces
Rolling into a size of a large marble.
Set aside.
In a food processor pulse almond till fine add cocoa and pulse to just mix.
Place in a storage bag.
Add a couple truffles at a time and shake. remove and reshape place into cute little candy cups.
Serve a room temperature.
Truffles:
Melt Chocolate, butter, coffee and condensed milk in a microwave oven.
Add Kaluha and stir well combined.
Refrigerate till solid.
Place instant coffee in a zip lock storage bag keeping open, using a rolling pin go over the coffee to make fine pieces. Add cocoa and shake to mix.Set aside.
Cut or scoop enough to form marble sized morsels.
Coat with cocoa mixture.
Serve at room temperature.
ote:
Do ahead. The truffles can be made 1 week