Demonstrated by Jenny Hodges
- 1/2 Cup whipping cream
- 1 TB butter or margarine
- 4 bars (1 ounce each) Hershey's semi-sweet baking chocolate, broken into pieces
- 1 Hershey's milk chocolate bar (7 ounces), broken into pieces
- 1 TB amaretto (almond flavored liqueur) or 1/4 to 1/2 tsp. almond extract
- ground almonds
Combine whipping cream and butter in small saucepan. Cook over medium heat, stirring constantly, just until mixture is very hot. DO NOT BOIL. Remove from heat; add chocolate, chocolate bar pieces and almond extract. Stir with a whisk until smooth.
Place mixture into a bowl. Press plastic wrap directly onto surface; cool several hours or until mixture is firm enough to handle. Shape into 1 inch balls, roll in ground almonds, powdered sugar or cocoa to coat. Refrigerate until firm, about 2 hours. Store in tightly covered container in refrigerator.
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