Sunday, September 30, 2007

Amaretto Truffles


Amaretto Truffles (Almost Level 1)

1 cup chopped sugar free semi sweet chocolate (or chips)
1/4 cup butter at room temperature
1 egg yolk
2 tablespoons cream cheese
3 tablespoons Davinci sugar free Amaretto syrup

Melt the chocolate in a medium sized bowl in the microwave. Stir the butter into the hot melted chocolate one tablespoon at a time, then beat the egg yolk into the mixture. Beat in the cream cheese and amaretto syrup.

Cover and refrigerate until firm, at least 2 hours.

Shape the mixture into 1 1/2 inch balls. (I use a melon baller or a small cookie scoop.) Keep refrigerated until serving.

These freeze well.

(For Level 2 version: 1 cup toasted almonds finely chopped - roll balls in nuts to coat - then refrigerate.)



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