Almond-Brandy Truffles
rec.food.recipes/Xeney (1997)
Yield: 3 dozen

2/3 cup whipping cream
6 oz. unsweetened baking chocolate, finely cooped
1/2 cup confectioner's sugar, sifted
1/4 cup almond paste
3 tbsp. brandy
1 cup toasted almonds, finely ground

In a small sauce pan, bring cream to a boil over medium-low heat. Remove from heat; add chocolate and stir until melted. In a medium bowl, combine chocolate mixture, confectioner's sugar, almond paste, and brandy. Spread mixture in an 8-inch square glass baking dish. Cover and refrigerate 1 hour or until firm enough to shape.

Using a melon baller or small spoon, shape into 1-inch balls; roll in ground almonds. Store in an airtight container in refrigerator.