Chocolate Praline Truffles Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - unblanched almonds
  • 1/2 cups - sugar
  • 8 ounces - bittersweet chocolate, finely chopped
  • 1/2 sticks - butter, chopped
  • 2 tablespoons - strong coffee
  • 1 1/2 tablespoons - whipping cream
  • 1 teaspoons - light rum
  • 2 1/2 tablespoons - unsweetened cocoa, or a little more, as needed
  • Directions:

    Oil baking sheet. Combine almonds and sugar in heavy skillet. Melt and cook until dark. Pour onto sheet; cool completely. Break into pieces and process to a powder.

    Melt 6 ounces of chocolate with butter, coffee, cream and rum in top of double boiler. Pour into bowl and cool. Slowly stir in praline powder. Refrigerate (45 minutes).

    Roll between waxed paper to form balls; refrigerate until firm.

    Melt remaining 2 ounces of chocolate in top of double boiler. Roll truffle in melted chocolate. Remove with fork to waxed paper. Refrigerate until firm.

    Roll in cocoa powder; transfer to a container and refrigerate (up to 1 week) or freeze.

    Brief Description

    Chocolate truffles with almonds, coffee, and a little rum.

    Main Ingredient:


    Category:  Candy

    Cuisine:  French

    Prep Time: 3 hour(s)
    Cook Time: 20 min


    I usually double this recipe.

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    Posted On:

    October 25, 2018

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