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1 cup semi-sweet chocolate chips
1/4 cup corn syrup
1/4 cup fruit sugar
1 tsp. instant coffee granules
1 tsp. boiling water
1/4 cup amaretto liqueur *
1 1/5 cup crushed vanilla wafer crumbs
1/2 cup chopped toasted almonds **
Cocoa, colored sugar or chocolate shot
In top of double boiler, combine chocolate chips, corn syrup, fruit sugar, coffee and boiling water. Heat over hot (not boiling) water just until chocolate melts. Remove from heat. Add liqueur, wafer crumbs and nuts; stir well. Chill.
Shape mixture into balls about 3/4" in diameter. Roll in cocoa, colored sugar, or chocolate shot. Store in tightly covered container in refrigerator.
Makes 24
* For a change, use a different liqueur such as orange or chocolate mint.
** To toast almonds, place on baking sheet and bake in 350F oven for 5 to 10 minutes or until done. Make sure they don't burn.
1/4 cup corn syrup
1/4 cup fruit sugar
1 tsp. instant coffee granules
1 tsp. boiling water
1/4 cup amaretto liqueur *
1 1/5 cup crushed vanilla wafer crumbs
1/2 cup chopped toasted almonds **
Cocoa, colored sugar or chocolate shot
In top of double boiler, combine chocolate chips, corn syrup, fruit sugar, coffee and boiling water. Heat over hot (not boiling) water just until chocolate melts. Remove from heat. Add liqueur, wafer crumbs and nuts; stir well. Chill.
Shape mixture into balls about 3/4" in diameter. Roll in cocoa, colored sugar, or chocolate shot. Store in tightly covered container in refrigerator.
Makes 24
* For a change, use a different liqueur such as orange or chocolate mint.
** To toast almonds, place on baking sheet and bake in 350F oven for 5 to 10 minutes or until done. Make sure they don't burn.
