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|
Whole Almonds - Roasted |
4-1/2 ounces |
Powdered Sugar |
6 ounces |
Instant Coffee Powder |
1 teaspoon |
Rhum - Dark |
2 Tablespoons |
Whole Milk (or Cream) |
2 Tablespoons |
Chocolate - Grated |
3-1/2 ounces |
Chocolate - Melted |
1 ounce |
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Put 1/3 of the Almonds and 1/3 of the sugar together
in a blender or food processor. Pulse until they are ground fine. Transfer
to a bowl. Repeat until all the almonds are ground. |
Mix the coffee powder with the Rhum and the Milk,
stir well to dissolve the coffee crystals. |
Using a rubber spatula blend the almond mixture, the
grated chocolate and the liquids together, forming a thick dough like
substance. |
I used a small ice cream dipper to portion the mixture
into uniform size balls. The mixture could also be rolled out into logs
and cut into even sized pieces. |
Make the pieces round by rolling them between the palms of your
hands to form 3/4" balls. Set them on a tray lined with a sheet of waxed paper. |
Using your finger make a small indentation in the top
of each ball, Melt the 1 ounce of chocolate and using a small spoon,
portion it out into the small depressions on top of each brésilienne. |
Air dry for two or more hours . |
Store in a covered container. Can be prepared days
ahead. |
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