| 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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