Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

2/3 cup finely ground toasted almonds or hazelnuts 7 T melted
butter 3 oz. bittersweet chocolate 3 oz. milk chocolate 1 T Amaretto
(for almond) or 1 T Frangelico (for hazelnut) 4 egg yolks 2/3 cup
confectioner's sugar 1/2 tsp. vanilla extract 1 1/2 tsp. almond
extract
Makes about 30 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Chop toasted nuts in a blender or food processor until finely
chopped. Slowly drizzle in 3 tablespoons of melted butter and
process till well mixed. Set aside.
Heat remaining 4 T of butter in a small saucepan until very hot and
bubbly (be careful not to let it burn). Remove from heat and add
the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add extracts and liquor and continue to beat until thick
(see p[). With mixer on slow to medium speed, gradually beat in
the nut mixture, then gradually beat in the melted chocolate
mixture. Beat until smooth and well mixed. Cover with plastic wrap
and refrigerate for at least thirty minutes or until firm
Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your
fingers, roll it into a ball. Work quickly as the heat of your hand will
quickly start melting the chocolate. Drop ball in the coating bowl.
Repeat the process until there are 4 or 5 balls in the coating bowl.
Gently roll the truffles in the coating mixture and a sheet of waxed
paper.
Wrap truffles in an air tight container and store in the refrigerator
for up to ten days or in the freezer for up to a month.

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