Fat Cat Truffles
|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|
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.