Brésiliennes

Process	Instructions
1. Blend	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.
2. Mix	Mix the coffee powder with the Rhum and the Milk, stir well to dissolve the coffee crystals.
3. Combine	Using a rubber spatula blend the almond mixture, the grated chocolate and the liquids together, forming a thick dough like substance.
4. Portion	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.
5. Round	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.
6. Indent	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.
7. Dry	Air dry for two or more hours .
Additional Comments:	Store in a covered container. Can be prepared days ahead.

Divider

Top of Page	Brésiliennes