| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Candies, Chocolate, Nuts, Spirits, Bobbie – no |
36 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 bobbi744@sojourn.com
Recipe by: Quick Gifts of Good Taste, Leisure Arts Book
Posted to MC-Recipe Digest V1 #881 by Roberta Banghart
<bobbi744@sojourn.com> on Nov 02, 1997
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