Almond Disaronno Truffles Food

TOASTED ALMOND TRUFFLES

Steps:

• Combine evaporated milk and sugar in a small, heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, stirring constantly.
• Boil, stirring constantly, for 3 minutes.
• Remove from heat. Stir in chips, stirring vigorously until mixture is smooth. Stir in extract.
• Refrigerate for 1 1/2 to 2 hours. Shape into 1 inch balls, roll in nuts. Cover and refrigerate until ready to serve.

ALMOND DISARONNO TRUFFLES

Steps:

• Melt chips and butter in microwave oven.
• Add the condensed milk and almond liqueur and stir to combine.
• Refrigerate till solid.
• Scoop or slice pieces
• Rolling into a size of a large marble.
• Set aside.
• In a food processor pulse almond till fine add cocoa and pulse to just mix.
• Place in a storage bag.
• Add a couple truffles at a time and shake. remove and reshape place into cute little candy cups.
• Serve a room temperature.

ESPRESSO TRUFFLES

Steps:

• IN A SMALL saucepan, combine cream and espresso powder, whisking well. Bring to a simmer over low heat.
• IN A MEDIUM combine 8 1/2 ounces bittersweet chocolate and 2 ounces semi-sweet. Pour hot cream over chocolate, stirring until melted.Let chocolate cool.
• WHEN CHOCOLATE is cool but not set whip with wooden spoon until lighter in texture and color.
• ROLL tablespoonfuls of chocolate mixture between your palms to form balls Place on parchment paper and refrigerate to harden.
• IN A SMALL MICROWAVEABLE BOWL combine remaining 6 ounces of bittersweet and 3 ounces semi-sweet chocolate. Melt in a microwave on medium for 30 second intervals until melted. Stir well.
• DIP hardened chocolate pieces in melted chocolate, covering well. Place on parchment paper. When chocolate coating begins to set dust with cocoa powder and sprinkle sugar on top.

PEACHES AND CREAM!

Steps:

• Put all ingredients in a blender with 12 ice cubes.
• Blend till creamy.
• Add sugar only if the peaches aren`t sweet enough.
• Enjoy!

ALMOND FUDGE TRUFFLES

Steps:

• In a sauce pan on low heat, Melt milk chocolate chips. Add in the sweet condensed milk. Blend together well. Place in fridge for 10 mins to cool down.
• Once the fudge is cooled down, roll into balls as you insert the almond in the middle and roll to cover it.
• Roll the almond fudge in the dark chocolate fudge (or thick chocolate icecream topping) and then roll in the crushed almonds. Chill for 10 minutes and Serve!

AMARETTO CREAM TRUFFLES

Steps:

• Place chocolates in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolates; whisk until smooth. Stir in Amaretto and vanilla. Cool to room temperature, stirring occasionally. Cover and refrigerate for 1-1/2 hours or until easy to handle., In a small bowl, combine sugar and cocoa. Shape chocolate mixture into 1-in. balls; roll in cocoa mixture. Store in an airtight container in the refrigerator.