|FEATURE RECIPE: TARTUFINI (Little Chocolate Truffles)
I am putting this recipe in as it is back by popular demand. I know a few of you have made it and they taste great!
Happy Cooking and many happy memories of Italy too!
250gr (8 oz) whole almonds with skin on – ground
200gr (7 oz) sugar
1/2 coffee cup (1.5-2.0 fluid oz) of liqueur eg Tia Maria
1 tbspn dark cocoa
400gr (14 oz)sponge cake or plain soft cake, crumbled
Espresso coffee as needed
In a bowl, crumble the sponge cake into fine crumbs, add the ground almonds,
sugar and cocoa.
Add the liqueur slowly, then add the espresso coffee – enough to make a firm
dough and not too wet.
Need to roll into round walnut sized shapes to resemble truffles.
Roll in powdered sifted cocoa or in choc shavings or choc hail.
When cooled in fridge and ready to serve, place in small patty cases.