Sometimes things just work, I mean really work. When I take a bite of a new experiment and "oh my gosh" is the first thing out of my mouth, that's usually a good thing. Well, these were one of those. I call them Almond butter truffles. I was inspired to make them by the original Peanut butter balls commonly made at this time of year. I had a new jar of organic Almond butter in the fridge so, gave it a whirl.
After making the filling I wasn't sure that it would be sweet enough. The almond butter isn't like regular peanut butter with added sugar and "stuff" in it. It is basically almonds and a bit of salt. But once dipped into chocolate, cooled and eaten they proved to be perfect. They are so good and creamy that it is quite difficult to stop at one. So I've had to ignore them, or at least try. It has been made easier but suffing them into the freezer, that way I have to thaw first making it more complicated than simply scarfing. Hope you enjoy.
Happy Holidays
Almond butter truffles
2 C. powdered sugar
1 C. organic Almond butter
1 tsp vanilla
1/2 bag milk choc. chips
Cream, enough to make a creamy consistency
Mix all together very well, add enough cream to make a stand up consistency. When you pull a spoon through a long strand can stand alone and then start to droop. Put in the fridge to harden overnight. Roll teaspoon amount into a ball and place on a tray with parchment. Put in the fridge again to firm up.
1 1/2 bags semi sweet chocolate melted,
3 tsp corn oil.
Mix well and put into deep narrow bowl. Dip each ball into the choc. and shake off well. Sprinkle immediately so that the sprinkles stick. Once the chocolate cools, ENJOY!!!!
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