So I'm the dummy who can't figure out how to melt chocolate for dipping without scorching it in the microwave (I think I'll just use the stove next time). BUT, I'm also the genius who turned all that slightly scorched chocolate into yummy, smooth truffles!
I found this recipe for almond truffles (requirement being "uses evaporated milk instead of heavy cream"), but I'll re-write it here since I made enough minor alterations . . .
Almond (or any flavor) Truffles
yield: about 24 1-inch candies
1/2 cup evaporated milk
1/4 cup sugar
1 3/4 cup chocolate chips
1/2 tsp almond, vanilla--or any--flavoring (amount is for extract--proceed with caution if you are using oils, adding just a little at a time)
1/8 tsp salt
1/2 cup coating of choice (nuts, sugar, cocoa powder, etc.)
Method: Bring evaporated milk and sugar to a boil in a small saucepan on the stove. Once it boils cook for 3 minutes, stirring constantly. Remove from heat and stir in chocolate until smooth. Add flavoring and salt and stir again. Refrigerate for a few hours until hard enough to mold. Roll into one-inch balls and coat with cocoa powder, powdered sugar, toasted and crushed nuts, etc. to match the flavor of the truffles. Enjoy!
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