Sherry Chocolate Truffles
|Semi sweet chocolate||4 Ounce (4 Squares)|
|Light cream||1 Tablespoon|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Toasted almonds/Chocolate sprinkles||1⁄2 Cup (8 tbs)|
1 Break the chocolate into pieces and place in a 1.75 litre/3 pint (7 1/2 cup) mixing bowl.
2 Microwave on power 3 for 3-4 minutes, stirring once, half way through cooking.
3 Beat in the egg yolk, butter, sherry, cream and ground almonds. Refrigerate for 10 minutes.
4 Shape into 12 balls, each the size of a walnut, and roll1 in the almonds or vermicelli.
5 Put the truffles into sweet paper cases and refrigerate.