(150g) semisweet chocolate
(125g) unsalted butter
(125g) confectioners' sugar
Plus not quite 2 tbsp,
Cointreau (2 cl)
Confectioners' sugar for,
(50 gr) chopped almonds
Break chocolate into pieces and put into heavy bowl on top of double boiler filled with hot water. In another bowl, cream butter and confectioners' sugar. Gradually stir in marmalade, Cointreau and melted chocolate. Cover bowl with baking parchment and refrigerate for 20 minutes.
Dip your hands into confectioners' sugar prior to shaping truffles.
Scoop out a small chunk of the chocolate mass (about 1/2 teaspoonful) and roll into a ball between your hands. Press into chopped almonds, and then roll once more, making sure that the truffles are totally covered with almonds. Place into candy cases and store in a cool place.
Yield: 50 truffles. Preparation time: 35 minutes Approx. 60 calories per piece (251 Joule)
From: Al Martin (German version), translation: Karin Brewer