"What lies behind us and what lies before us are small matters to what lies within us" ... Ralph Waldo Emerson
Truffles & Almond Bark
Well since we are continuing our holiday recipe tradition…here are two that are sure to be favourites for years to come; Almond Bark & Choclate Truffles. So let’s get right at it then.
The Almond Bark & Truffles photos from the links supplied.
The truffle ingredients are;
- 9 oz. semisweet chocolate (Belgian is recommended)
- 1 c. heavy cream
- 1/4. c. unsalted butter
- 3 tablespoons Sucanat or organic sugar
- 3 tablespoons Grand Marnier or Caraco liquor
- 1/4 cup cocoa powder
- 1/8 cup instant coffee (optional)
- Melt the chocolate and half the butter in a pan over warm water (or in a double boiler).
- Add the cream, the rest of the butter and Sucanat, stirring vigorously between each additional item. Do not overheat.
- Stir in the liquor. Remove from heat, place in a bowl, and cool.
- Place the bowl in the refrigerator overnight. Once set, shape into balls and roll in cocoa, ground almonds, roasted ground hazelnuts, praline, or other coating as desired.
- Package as desired.
- Makes about 30 truffles.
Almond Bark
- 1 cup white blanched almonds
- tbsp butter
- 1 lb. white chocolate
This is a microwave recipe – i don’t use many of these.
- Place almonds & butter in a 9” glass pie plate.
- Cook on high 4-5½ minutes,or until almonds are toasted. Stirring twice during cooking.
- Set aside; Place chocolate in a large bowl and cook on high for about 2½ – 3 minutes, or until softened.
- Stir in almonds and pour onto a wax-paper lined baking sheet.
- Spread to desired thickness & refridgerate until set.
- Break into serving pieces.
- makes about 1½ lbs..
Enjoy!!! & Joyeux Noël
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