Tipsy Truffles
Tipsy Truffles
Metric/Imperial
100g/4oz plain chocolate
1 egg yolk
15g/’/2OZ butter
2 teaspoons sherry or rum
1 tablespoon single cream
50g/2oz ground almonds
50g/2oz toasted almond nibs or chocolate
vermicelli
Break the chocolate into pieces and place in a mixing bowl. Cook on MEDIUM (50%) for 2′/2 to 3 minutes, stirring twice, until smooth.
Beat in the egg yolk, butter, sherry or rum, cream and ground almonds. Refrigerate for 10 minutes.
Shape into 12 balls, each the size of a walnut, and roll in the almonds or vermicelli. Put the truffles into sweet paper cases and refrigerate. MAKES 12