INGREDIENTS

INSTRUCTIONS

Now....to make this legal, I guess I need a recipe, huh? :-) Here's a much
used oldie, originally from Gourmet Magazine:
Chop 12 oz. of chocolate fine. In a small saucepan bring the cream just to
a boil. Remove the pan from the heat & whisk in the chopped chocolate,
whisking until the chocolate is completely melted. Whisk in the amaretto
until the mixture is smooth. Let cool slightly.
In a small heatproof bowl, set over a saucepan of barely simmering water,
melt the remaining 4 oz. of chocolate. Line the bottom of an 8 inch square
pan with wax paper & spread 1/2 of the melted chocolate in a thin layer on
the paper. Freeze the chocolate layer for 5 minutes & top it with the
truffle mixture, smoothing the surface as you go. Drizzle the truffle
mixture with the remaining melted chocolate, spreading slightly. Sprinkle
with the almonds pressing slightly. Chill for 3 hours or until firm. Turn
the pan out onto a cutting board, peel off the wax paper & cut into 3/4
inch squares with a long, sharp knife. Keep chilled in an airtight
container for 2 weeks......if they last that long!
Posted to TNT Recipes Digest by pmanning1@juno.com (Patricia D Manning) on
Mar 2, 1998

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