Ameretto Truffles

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#006699" TEXT="#080000" background="043785a3.jpg"> <div> <FONT SIZE="5" COLOR="#FFFFFF" FACE="Arial" ><B>Bayshores Recipie Exchange</B></FONT><B>    </B><B> |     </B><A HREF="index.htm" TARGET="_top" TITLE="Bayshores Recipie Exchange"><U><B>home</B></U></A></div> <div> <B>Ameretto Truffles</B>   |   <A HREF="id27.htm" TARGET="_top" TITLE="Pumpkin Pie"><U>Pumpkin Pie</U></A>   |   <A HREF="id28.htm" TARGET="_top" TITLE="Florida Orange Meringue Pie"><U>Florida Orange Meringue Pie</U></A>   |   <A HREF="id29.htm" TARGET="_top" TITLE="Kahlua Brownies"><U>Kahlua Brownies</U></A>   |   <A HREF="id30.htm" TARGET="_top" TITLE="Favorite Recipie"><U>Favorite Recipie</U></A>   |   <A HREF="id31.htm" TARGET="_top" TITLE="Pear Squares"><U>Pear Squares</U></A></div> <div> </div> </td> </tr><tr> <td valign="top" width=210 BGCOLOR="#FFCC66" TEXT="#080000" background="044d2b03.jpg"> <bR> </td> <td valign="top" height=390 BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <I>Ameretto Truffles</I></div> <div> This recipe is so easy to prepare, you'll be able to make many batches to give to all your loved ones one Valentine's day, their birthday or anytime of year. </div> <div> Preparation 25 minutes plus chilling </div> <div> Makes 64 truffles </div> <div> INGREDIENTS </div> <div> 10 ounces semisweet chocolate 2 ounces unsweetened chocolate </div> <div> 3/4 cup heavy or whipping cream 5 tablespoons unsalted butter </div> <div> 1/4 cup almond-flavor liqueur softened and cut up (no substitutions) </div> <div> 1/3 cup blanched almonds, toasted and or </div> <div> 1/4 cup unsweetened cocoa </div> <div> INSTRUCTIONS </div> <div> In food processor, with knife blade attached, blend both kinds of chocolate until very finely ground. </div> <div> In 1-quart saucepan, heat cream to boiling over medium-high heat. With food processor running, add hot cream, butter, and liqueur to chocolate, and blend until smooth. </div> <div> Grease 8" X 8" metal baking pan, line with plastic wrap. Pour chocolate mixture into pan; spread evenly. Refrigerate chocolate mixture until firm enough to handle atleast 3 hours or freeze 1 hour. </div> <div> Place chopped almonds in small bowl; place cocoa in another small bowl. Invert chocolate block onto cutting board; discard plastic wrap. Cut chocolate block into 8 strips, then cut each strip crosswise into 8 squares. (To cut chocolate block neatly and easily, occasionally dip knife in hot water and wipe dry. </div> <div> One at a time, roll half the squares in chopped almonds to coat; roll remaining squares in cocoa. Store in refrigerator, in covered container, with waxed paper between layers, up to 2 weeks or freeze up to 2 months.</div> <bR> <bR> <bR> </td> </tr></table></body>