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Almond Brandy Truffles

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Candy Chocolate Nuts Spirits


  • 2/3 c Whipping cream
  • 6 oz Unsweetened baking chocolate liquid, finely chopd
  • 1/2 c Sifted confectioner's sugar
  • 1/4 c Almond paste
  • 3 tb Brandy
  • 1 c Finely ground almonds; toasted


In a small saucepan, bring cream ot a boil over Medium-Low heat. Remove from heat. Add chocolate and stir until melted. Combine chocolate mixture, confectioner's sugar, almond paste and brandy in a medium bowl. Spread mixture in an 8" suqare glass baking dish. Cover and refrigerte 1 hour or until firm enough to shape. Using a melon baller or small spoon, shape into 1" balls. Roll in ground almonds. store in an airtight container in refrigerator. MC formatting by
Recipe by: Quick Gifts of Good Taste, Leisure Arts Book
Posted to MC-Recipe Digest V1 #881 by Roberta Banghart <> on Nov 02, 1997