Chocolate Almond Truffles
16 oz. white baking pieces with cocoa butter
Either: 1/4 C. whipping cream and 1/4 C. of cream of coconut
Or:1/3 C. whipping cream and 3 T. butter
1 C. sliced almonds, toasted and chopped
2 T. Amaretto
18 oz. (3 cups) semi-sweet chocolate pieces
3 T. shortening
4 oz. white baking pieces with cocoa butter
2 T. 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.
Transfer to 8 x 8 inch 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 pieces.