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1 cup chopped macadamia nuts, toasted lightly
1 cup sweetened condensed milk
1 1/2 tsp almond extract
1 bag (7 oz) sweet shredded coconut
1 bag (12 oz) semisweet chocolate morsels, melted
Put the macadamia nuts, sweetened condensed milk, almond extract, and sweet coconut in a large bowl and big together with a big spoon.
Form the mixture into bite-sized balls and place on cookie sheets or baking trays. Put trays in refrigerator to firm up for about 1 hour, or leave at room temperature to firm, which will take about 4 or 5 hours.
When balls have completely set, dip them into the melted chocolate and place them back on the tray to dry at room temperature.
Note – Melt the chocolate easily by placing the morsels in a heat-resistant bowl, then placing the bowl atop a pan of water that has been brought to a boil and removed from stovetop. Stir until chocolate melts, then remove bowl from hot water and continue stirring until mixture cools slightly. Now it’s ready to dip.
* ¼ cup butter
* ½ cup confectioner’s sugar
* 1 teaspoon almond extract
* 1 egg yolk
* 8 ounces white chocolate, broken into small pieces
* 1 cup blanched almonds, lightly toasted
Melt the chocolate and butter in a double boiler over low heat. Be sure to stir constantly. Remove it from the heat when it has melted. Add the sugar, egg yolk and almond extract. Beat this with an electric mixer until smooth. Pour into a shallow glass casserole, cover and refrigerate for at least an hour.
Shape the cooled mixture into 1-inch balls. Roll the balls in the almonds, cover and refrigerate at least 8 hours. Store the truffles in airtight containers in the refrigerator. Serve in miniature foil cups at room temperature.
To change the flavor, add different flavored liqueur or brandy. You can also add peanut butter with the chocolate and cream if Mom loves peanut butter. In fact, with homemade chocolate truffles, the possibilities are endless.
* 10 ounces finely chopped bittersweet chocolate
* 3 tablespoons of unsalted butter
* ½ cup heavy cream
* 1 tablespoon light corn syrup
* ¼ cup brandy
* ½ cup processed Dutch cocoa powder, finely chopped nuts, or toasted coconut to use as coating
* 8 ounces semisweet or bittersweet chocolate, finely chopped
Place the 10 ounces of chocolate and butter into a medium glass mixing bowl. Microwave them for 30 seconds. Remove the bowl and stir the ingredients. Replace and repeat a second time. Set the bowl aside.
Heat the heavy cream and corn syrup in a small saucepan. Heat this over medium until it begins to simmer. Remove it from the heat and add the chocolate mixture into it. Let this stand for 2 minutes. Beginning in the center of the bowl, stir gently with a rubber spatula making concentric circles until the chocolate is completely melted, smooth and creamy. Gently stir in the brandy. Pour this into an 8 x 8-inch glass baking dish and place in the refrigerator for about an hour.
When the chocolate has cooled, use a melon baller to scoop the chocolate and place the balls on parchment paper covered cookie sheet. Return the chocolate to the refrigerator for 30 more minutes.
Place the cocoa powder, chopped nuts and toasted coconut each in a separate bowl or pie pan. Set them aside. Melt the 8 ounces of chocolate in a medium glass mixing bowl which has been set on top of a heating pad. Adjust the temperature to begin melting the chocolate and allow it to reach between 90 to 92 degrees but no higher than 94 degrees Fahrenheit.
Remove the truffles and roll them with vinyl or latex glove-covered hands. Dip the truffles, one at a time, in the melted chocolate and then whatever topping your mom prefers. Leave the truffle in the coating for at least 10 to 15 seconds and then place on clean parchment paper. Allow them to dry for at least an hour and then place them in an airtight container in the refrigerator.
