2/3 cup of toasted almonds or hazelnuts
3 oz. bittersweet chocolate
1 tablespoon liquor (Amaretto for almond or Frangelico for hazelnut)
2/3 cup of confectioner’s sugar
1 1/2 tsp. of almond extract
7 tablespoons of butter (melted)
3 oz. milk chocolate
4 egg yolks
1/2 tsp. of vanilla extract
Coating of your choice (Examples: unsweetened cocoa, toasted coconut, chopped nuts, powdered chocolate, crushed cookies)
Finely chop the toasted nuts, a food processor or blender is best for this, but hand chopping is fine too.
Place the chopped nuts in a bowl, slowly add 3 tablespoons of melted butter 3 of the tablespoons of melted butter and mix thoroughly. Set to one side until later.
Heat the remaining 4 tablespoons of melted butter, in a small pan, until hot and bubbly (make sure it does not burn).
Remove the pan from the heat, add the chocolate and stir continuously until smooth and melted. Then set aside.
Place the egg yolks in a large bowl and beat until foamy. Gradually add the sugar, extracts and liquor and beat until the mixture thickens.
Next, gradually beat in the nut mixture you set aside earlier, then beat in the melted chocolate mixture. You can use a blender for this, but if you do use a slow or medium speed only. Continue to beat the mixture until it is smooth and well mixed.
Cover the bowl with plastic wrap and put in the fridge for at least thirty minutes or until firm.
Place the coating in a bowl. You could have more than one coating, in which case place each one in a separate bowl.
Scoop out about a teaspoon full of the truffle mixture and, using your hands, roll it into a ball. You can make the truffles any size you want, but using a teaspoonful of mixture makes about 30 truffles.
The heat from your hands can melt the chocolate, so have cold hands and work quickly. Drop the formed truffles into the coating bowl and roll until covered in the coating.
You can store the truffles in an airtight container in the fridge for about ten days. You can also freeze them.
Warning: This recipe contains raw eggs. Young children, expecting or nursing women and people with immune deficiency should avoid eating foods that contain raw eggs.