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Fat Cat Truffles

Chef.at.Home's picture
Ingredients
  Semisweet chocolate 2 Ounce
  Light rum/Orange juice 1⁄3 Cup (5.33 tbs)
  Icing sugar 1⁄4 Cup (4 tbs)
  Corn syrup 1⁄4 Cup (4 tbs)
  Crushed vanilla wafer crumbs 2 Cup (32 tbs)
  Ground almonds 1 Cup (16 tbs)
  Semisweet chocolate 4 Ounce, melted
  Toasted sliced almonds 1 Tablespoon
  Coconut 1
Directions

In top of double boiler over hot (not boiling) water, melt chocolate.
Remove from heat; stir in rum, icing sugar and corn syrup.
Combine wafer crumbs and ground almonds; stir into chocolate mixture, blending well.
Refrigerate for 30 minutes or until firm enough to shape into 1-1/2 inch (4 cm) balls.
DECORATION: Coat truffles with melted chocolate.
Attach almond slices for ears, bits of almonds for eyes, coconut for whiskers and licorice for tails.
Let stand on waxed paper-lined baking sheet until set.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Chilling
Ingredient: 
Chocolate
Preparation Time: 
5 Minutes

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