Pella Chronicle

January 21, 2013

Toasted Almond Truffles


The Chronicle

Pella — 1/2 cup evaporated milk

1/4 cup granulated sugar

1 3/4 cups (11.5-oz. pkg.) milk chocolate chips

1/2 to 1 tsp. almond or vanilla extract

1 cup sliced almonds (finely chopped, toasted)

1. Combine evaporated milk and sugar in small, heavy-duty saucepan.  Bring to a full rolling boil over medium-low heat, stiriring constantly.

2. Boil, stirring constantly, for 3 minutes. Remove from heat.

3. Stir in morsels. Stir vigorously until mixture is smooth.

4. Stir in almond extract. Refrigerate for 1 1/2 to 2 hours. Shape into 1" balls; roll in nuts. Cover; refrigerate until ready to serve.