2 - 11.5 oz packages of milk chocolate chips
1/3 cup toasted ground almonds
1/4 teaspoon almond extract
1/3 cup whipping cream
1 tablespoon of shortening
white, semi-sweet chocolate for decoration
In a heavy bottom pan, add 1 package of the chocolate chips and
whipping cream. On low heat melt the chocolate, making sure to
stir frequently. After the chocolate has been melted remove from
heat and cool slightly. Stir in almond extract. Beat mixture with
an electric beater until smooth. Cover and refrigerate for an
Preheat oven to 250 degrees.
After the chocolate has chilled,
remove from refrigerator. Shape chocolate mixture into 3/4"
balls and roll in the ground almonds; place balls on a wax paper
lined cookie sheet and put in freezer for 30 minutes.
Place second bag of chocolate chips
and tablespoon of shortening in a bowl and place in preheated
oven until melted. Check frequently and stir chocolate. Take chocolate
balls out of the freezer and the melted chocolate out of the oven.
Quickly dip truffles into melted chocolate and place on clean
wax paper. Let truffles stand for 30 minutes or until they are
set. Drizzle melted white chocolate or melted semi-sweet chocolate.