recipe from "Better Homes and Gardens"
printable version of this recipe
1 11 ½ ounce package milk chocolate pieces
1/3 cup whipping cream
¼ teaspoon almond, mint or vanilla extract
½ cup toasted ground almonds
8 ounces white melting chocolate
½ cup semisweet chocolate pieces
1 teaspoon shortening
In a heavy saucepan, combine milk chocolate pieces and whipping cream. Cook over low heat until chocolate is melted. Remove from heat, cool slightly and stir in almond (or other) extract. Beat mixture with an electric mixer on low speed until smooth. Cover and refrigerate until firm (about 1 hour).
Line a baking sheet with waxed paper. Shape chocolate mixture into 1-inch balls, roll in ground almonds and place on prepared baking sheet. Freeze for 30 minutes.
Line another baking sheet with waxed paper. Melt white chocolate. Quickly dip chocolates into melted white chocolate one at a time. Let the excess melted chocolate drip off before placing on the prepared baking sheet. Refrigerate truffles for 30 minutes.
Heat the semisweet chocolate and shortening in a small saucepan. Pour the melted chocolate into a sandwich bag, cut one corner off and drizzle decoratively over the tops of the truffles. Store in a tightly covered container. Makes about 48 pieces.
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