2/3 cup finely ground toasted almonds or hazelnuts
7 T melted
butter 3 oz. bittersweet chocolate
3 oz. milk chocolate
1 T Amaretto
(for almond) or
1 T Frangelico (for hazelnut)
4 egg yolks 2/3 cup
confectioner's sugar
1/2 tsp. vanilla extract
1 1/2 tsp. almond
extract
Makes about 30 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Chop toasted nuts in a blender or food processor until finely
chopped. Slowly drizzle in 3 tablespoons of melted butter and
process till well mixed. Set aside.
Heat remaining 4 T of butter in a small saucepan until very hot and
bubbly (be careful not to let it burn). Remove from heat and add
the chocolate. Stir constantly until smooth and melted. Set aside.
