Chocolate Truffles With Nuts and Liqueur
- 1 1/2 cups finely ground hazelnuts or almonds, or a mixture
- 10 ounces semisweet or bittersweet chocolate
- 1/4 pound butter, softened but not melted
- 4 tablespoons Benedictine liqueur or Amaretto
- 23 cup unsweetened cocoa
- Preheat a broiler.
- Spread the nuts on a foil-lined baking sheet and place under the broiler for about a minute to toast them lightly and evenly, stirring them once during the browning.
- Do not allow them to burn.
- Set them aside.
- Break the chocolate into a heatproof mixing bowl and place the bowl over a pan of simmering water until the chocolate is nearly all melted.
- Remove the bowl from the pan of water and stir the chocolate until smooth.
- Stir in the nuts and allow to cool to room temperature.
- Stir in butter and liqueur.
- Refrigerate mixture until it is firm enough to handle, an hour or longer.
- When firm, remove the mixture from the refrigerator and allow it to soften for about 15 minutes.
- Place the cocoa in a shallow dish.
- Using a spoon, scoop up half-tablespoons of the chocolate mixture, and using your fingertips, form somewhat uneven balls about an inch in diameter and roll them quickly in the cocoa.
- Place them in a shallow dish and refrigerate until ready to serve.
- The balls can also be frozen without the cocoa for later use, and then dusted with cocoa just before serving.
almonds, bittersweet chocolate, butter, liqueur, unsweetened cocoa
Taken from cooking.nytimes.com/recipes/4601 (may not work)