Exquisite Almond Truffles



   At least once a year I make Truffles for a young friend of ours. He is a chocolate lover except he really likes milk chocolate better. As Almond is also a favorite of his, this recipe seemed to hit on all accounts. Almonds, Amaretto (which is almond flavored) and chocolate, had to be a winner. The recipe from The Better Homes & Gardens Our Best Recipes says that it lets you turn out professional looking truffles time after time. Well, I can’t say that was true, but they were very good tasting. 
  Quite simple to make, they were more time consuming than hard to make. Even then the time was mostly waiting time. 
The recipe calls for Cream of Coconut which I was not willing to buy for just a fourth of a cup, so I added that much liquid with whipping cream (½ cup altogether) and added about a scant ½ teaspoon of coconut flavoring. You can taste the mixture for the amount you want to add. If you like truffles, this is a good recipe to make.
  Exquisite Almond Truffles
Prep: 2 hr.  Freeze: 2 hr. + 15 + 15 min.
20 ounces white baking pieces (go for the best white chocolate you can find, I used Lindt)
¼ cup whipping cream
¼ cup cream of coconut 
1 cup sliced almonds, toasted and chopped
2 Tbsp. Amaretto or use almond flavoring and 2 more tablespoons cream
18 oz. Semisweet chocolate pieces (3 cups) (I used milk chocolate)
3 Tbsp. shortening
2 Tbsp. shortening 
  For filling, in a medium saucepan, combine 16 ounces of the white baking pieces, the whipping cream, and cream of coconut; heat and stir over low heat just until baking pieces are melted. Remove from heat. Stir in almonds and amaretto. Cover; freeze about 2 hours or until firm. 
  Divide filling into 48 pieces; shape each portion into a ball. Place balls on baking sheet. Freeze for 15 minutes.
  Meanwhile, in a 4 cup glass measure, combine the shortening and the semisweet chocolate pieces, In a large glass bowl, pour very warm tap water to a depth of 1 inch. Place measure with semisweet chocolate inside large bowl. (water should cover bottom half of the glass measure.) Stir semisweet chocolate constantly with a rubber spatula until chocolate is completely melted and smooth. This takes about 20 minutes; be patient. If water cools, discard cool water; add warm water and return glass measure to bowl. 
  Line a baking sheet with waxed paper. Using a fork, dip frozen balls, one at a time, into melted semisweet chocolate place on baking sheet.  Try using a wooden skewer instead of a fork. Freeze for 15 minutes.
  Meanwhile melt remaining 4 ounces white baking pieces and the remaining shortening; melt over hot water. Drizzle over truffles ** Chill a few minutes until set. Makes 48
 ** If you like, skip the white chocolate drizzle and roll in finely chopped almonds.

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