| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Desserts, Foreign |
6 |
Servings |
INGREDIENTS
| 5 1/4 |
oz |
(150g) semisweet chocolate |
| 4 1/3 |
oz |
(125g) unsalted butter |
| 4 1/3 |
oz |
(125g) confectioners' sugar |
| 3/4 |
c |
Plus not quite 2 tbsp Cointreau (2 cl) |
| 3 |
tb |
Orange marmalade |
|
|
Confectioners' sugar for shaping |
| 1 3/4 |
oz |
(50 gr) chopped almonds |
INSTRUCTIONS
Break chocolate into pieces and put into heavy bowl on
top of double boiler filled with hot water. In another
bowl, cream butter and confectioners' sugar. Gradually
stir in marmalade, Cointreau and melted chocolate.
Cover bowl with baking parchment and refrigerate for
20 minutes.
Dip your hands into confectioners' sugar prior to
shaping truffles. Scoop out a small chunk of the
chocolate mass (about 1/2 teaspoonful) and roll into a
ball between your hands. Press into chopped almonds,
and then roll once more, making sure that the truffles
are totally covered with almonds. Place into candy
cases and store in a cool place.
Yield: 50 truffles. Preparation time: 35 minutes
Approx. 60 calories per piece (251 Joule)
From: Al Martin (German version), translation: Karin
Brewer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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